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🍝 Spaghetti with fresh green pesto

784 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Toast the pine nuts in a hot, dry pan until golden brown.
  2. 2. Remove the toasted pine nuts from the pan and let them cool on a plate.
  3. 3. Wash the basil and shake it dry.
  4. 4. Carefully pick the basil leaves off the tough stems.
  5. 5. Peel the garlic cloves and chop them roughly.
  6. 6. Grate the Parmesan cheese finely.
  7. 7. Place the basil, garlic, cooled pine nuts, and Parmesan into a blender.
  8. 8. Pour some olive oil into the blender.
  9. 9. Blend the ingredients and gradually add more oil.
  10. 10. Stop blending when a smooth paste forms that is not too runny.
  11. 11. Season the pesto with salt.
  12. 12. Ensure the flavor is intense and the salt just rounds it off.
  13. 13. Cook the spaghetti in plenty of salted water according to the package instructions until al dente.
  14. 14. Drain the pasta.
  15. 15. Let the pasta drain for a short moment.
  16. 16. Toss the warm spaghetti immediately with the pesto.
  17. 17. Serve the pasta on pre-warmed plates.
  18. 18. Sprinkle with additional grated Parmesan if desired.
  19. 19. Garnish the plates with fresh basil leaves.

Nutrition per serving