← All recipes

🍝 Spaghetti with Fresh Basil Pesto

691 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls basil (approx. 50 g)
• 2 garlic cloves
• 4 tbsp roasted pine nuts
• 50 g grated Parmesan
• salt
• pepper (from the mill)
• 100 ml olive oil
• 400 g spaghetti
• basil (for garnishing)

Instructions

1. 1. Wash the basil leaves under cold water.
2. 2. Shake the leaves dry.
3. 3. Carefully pluck the leaves off the tough stems.
4. 4. Peel the garlic clove.
5. 5. Mince the garlic very finely.
6. 6. Put the basil, garlic, and pine nuts into the blender.
7. 7. Chop the ingredients roughly.
8. 8. Add the grated cheese.
9. 9. Add a pinch of salt.
10. 10. Season with some pepper.
11. 11. Pour the olive oil slowly into the blender.
12. 12. Blend everything into a creamy paste.
13. 13. Bring a large pot of water to a boil.
14. 14. Salt the cooking water generously.
15. 15. Cook the spaghetti in it al dente (firm to the bite).
16. 16. Reserve a small cup of pasta water.
17. 17. Drain the pasta.
18. 18. Let the noodles drain well.
19. 19. Put the warm spaghetti into a large bowl.
20. 20. Add the pesto.
21. 21. Mix the pasta thoroughly with the pesto.
22. 22. Distribute the noodles onto the plates.
23. 23. Garnish the dish with fresh basil leaves.
24. 24. Serve the spaghetti immediately.

Nutrition per serving

• kcal: 691
• Protein: 20 g · Fett/Fat: 35 g · Carbs: 73 g