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🍝 Spaghetti with Fresh Pesto

713 kcal · 30 min · 4 servings

Ingredients

• 60 g pine nuts
• 60 g basil
• 1 untreated lemon (zest and juice)
• 100 ml olive oil
• 40 g freshly grated parmesan
• salt
• pepper
• 400 g spaghetti
• 4 spring onions
• grated parmesan (for garnishing)

Instructions

1. 1. Heat a pan without oil.
2. 2. Toast the pine nuts in it until they are golden brown.
3. 3. Remove the pine nuts from the pan.
4. 4. Let the pine nuts cool down completely.
5. 5. Rinse the basil under running water.
6. 6. Shake the basil dry.
7. 7. Pluck the basil leaves off the stems.
8. 8. Set aside a few nice leaves for decoration.
9. 9. Put the rest of the basil into a blender.
10. 10. Add 1 to 2 tablespoons of lemon juice.
11. 11. Add half of the cooled pine nuts.
12. 12. Add about 80 milliliters of olive oil.
13. 13. Puree the mixture into a fine paste.
14. 14. Stir the grated Parmesan into the paste.
15. 15. Season the pesto sauce with salt and pepper to taste.
16. 16. Bring a pot of salted water to a boil.
17. 17. Cook the spaghetti in it until al dente (firm to the bite).
18. 18. Wash the spring onions.
19. 19. Trim the ends of the spring onions.
20. 20. Cut the spring onions into 2 to 3 centimeter long pieces.
21. 21. Heat the remaining oil in a hot pan.
22. 22. Add the spring onion pieces to the pan.
23. 23. Sweat the spring onions for 2 to 3 minutes while stirring constantly.
24. 24. Save some of the pasta cooking water.
25. 25. Add the drained spaghetti to the pan.
26. 26. Add the lemon zest.
27. 27. Remove the pan from the heat.
28. 28. Stir the pesto into the spaghetti.
29. 29. Add a little pasta cooking water if needed to bind the sauce.
30. 30. Portion the spaghetti onto plates.
31. 31. Sprinkle the remaining pine nuts over them.
32. 32. Garnish the dishes with the saved basil leaves.
33. 33. Add thin shavings of Parmesan on top.

Nutrition per serving

• kcal: 713
• Protein: 21 g · Fett/Fat: 36 g · Carbs: 75 g