An easy spaghetti recipe with pesto sauce is simple but delicious; it is a quick vegan spaghetti recipe that is packed with flavor and a perfect midweek treat.



Spaghetti with pesto | Italian Recipes

Spaghetti, 400 g

Parmesan cheese, freshly grated, 200 g

Fresh basil leaves, 25 g

Pine nuts, 6 tbsp

Garlic clove, crushed, 3 large

Extra virgin olive oil, 200 ml or as required

Salt, to taste

Black pepper, to taste

Parmesan cheese, grated, to garnish

Fresh basil leaves, to garnish


Preparation Method:

Spaghetti with pesto | Italian Recipes

To make the pesto: Place the parmesan cheese in a food processor with the basil leaves, pine nuts, and garlic and process until well blended.

While grinding, pour in the extra virgin oil until thick sauce forms. Add a little more oil if the sauce seems too thick. Season the pesto with salt and black pepper.

Transfer to a bowl, covered and store in the refrigerator until required.

Take a large container of little-salted water and bring it to a rolling boil. Now add the spaghetti and cook according to the instructions avail at the packet or until ‘al dente’.

Drain the spaghetti thoroughly and return to the pan. Stir in the pesto and toss lightly. Heat through gently then serve the pasta into a warmed serving dish or to individual plates. Garnish with basil leaves and serve immediately with extra parmesan cheese.

Spaghetti with pesto is ready, Enjoy with family and friends.


Read: Spaghetti with Herb Sauce