A quick dinner of your favourite pasta smothered in fresh basil pesto. Make it as garlicky, cheesy, salty or even as spicy as you like. Ready in 15 minutes.
50g(1.75 oz) fresh basil leaves(this is approx two packed cups)
2clovesgarlicpeeled
40g(3 tbsp) pine nuts
30g(1/3 cup) freshly grated Parmesan cheese
¼tspfreshly ground black pepper
½tspMaldon salt
90ml(1/3 cup) olive oil
To Serve:
½tspblack pepper
2 tbspfreshly grated Parmesan cheese
2tbsptoasted pine nuts(* Note1)
1handful of fresh baby basil leaves
Instructions
Add the dried spaghetti to a large pan of salted boiling water and cook for 10-13 minutes (so it's to the texture of your liking).
400 g (14 oz) dried spaghetti
While the pasta is cooking, make the pesto.
Add the fresh basil leaves, garlic, pine nuts, freshly grated Parmesan cheese, black pepper, and Maldon salt to a food processor and pulse for about 10 seconds to break up the garlic and pine nuts.
50 g (1.75 oz) fresh basil leaves, 2 cloves garlic, 40 g (3 tbsp) pine nuts, 30 g (1/3 cup) freshly grated Parmesan cheese, ¼ tsp freshly ground black pepper, 1/2 tsp Maldon salt
Turn the food processor back on and pour in the olive oil in a steady stream – which should take about 10 seconds.
90 ml (1/3 cup) olive oil
Check for consistency – if you like it a little chunky, it’s ready to go. If you like it smoother, whizz for another 10-20 seconds, until the texture is to your liking.
Taste the pesto and add in a little more salt if needed. Put the pesto to one side.
When the spaghetti is ready, drain in a colander, reserving 1 cup of the pasta cooking water.
Place the spaghetti back into the pan you cooked it in. Add in the pesto and a good splash (about 1/3 of a cup) of the pasta cooking water.
Toss the spaghetti in the sauce, using a set of tongs, over a low heat, until the sauce coats the pasta. Add in more of the pasta water if you want to loosen up the sauce more.
Divide the pasta between bowls and top with a sprinkling of black pepper, grated parmesan, toasted pine nuts, and some fresh baby basil leaves.
1/2 tsp black pepper, 2 tbsp freshly grated Parmesan cheese, 2 tbsp toasted pine nuts, 1 handful of fresh baby basil leaves
Notes
Note 1 - How to toast pine nutsPlace the pine nuts in a medium dry (no oil) frying pan and heat over a medium heat, stirring/tossing often, until the pine nuts are golden brown. This should take about 2-4 minutes. Keep a close eye on them, as they can burn quicky.Remove them from the pan fairly quickly at this point, otherwise they will continue to brown in the residual heat of the pan.Making the toasted pine nuts ahead I like to to toast extra pine nuts to use for salads, avocado toast etc. So I usually toast a larger batch than needed for this recipe.You can toast pine nuts ahead of time. Storing them in an airtight container at room temperature, once the pine nuts have cooled. They go rancid quicker once toasted, so don't store them at room temperature for more than about 5 days.You can freeze toasted pine nuts and they'll last longer (about 3 months in an airtight container).Just defrost the required amount at room temperature before using.StorageStore the pesto in sealed jar, for up to a week, in the fridge. It may lose a little of the vibrant colour during this time, but will still taste great.If you are storing in the refrigerator for more than a day, I like to add in a tablespoon of lemon juice to help maintain the vibrant colour.Alternatively, you can freeze the pesto in portions (I use an ice cube tray) - then defrost in the fridge or add the frozen pesto cubes directly to the dish you're making - it should defrost pretty quickly with heat.Ingredient swaps
Swap the spaghetti for short pasta such as rigatoni, fusilli or penne pasta
Swap the pine nuts for walnuts, almonds or cashews
Swap the Parmesan for vegetarian Italian-style hard-cheese for a vegetarian version.
Add in a green chilli before blending, or stir in 1/4 tsp chilli flakes after blending for a kick of heat.
Nutritional information is approximate, per serving. This recipe serves 4.