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🍝 Spaghetti with fresh basil pesto and roasted nuts

877 kcal · 30 min · 4 servings

Spaghetti with fresh basil pesto and roasted nuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot with about five liters of water and a good pinch of salt to a boil.
  2. 2. Place the pine nuts and almonds (and cashew nuts if you like) into a dry frying pan without oil.
  3. 3. Roast the nuts over medium heat for three to five minutes until they are fragrant.
  4. 4. Remove the roasted nuts from the pan and place them on a plate to cool down.
  5. 5. Add the spaghetti to the boiling salted water and cook for about nine minutes until al dente (firm to the bite).
  6. 6. Wash the basil thoroughly and shake it dry.
  7. 7. Pluck the basil leaves from the stems and set them aside.
  8. 8. Peel the garlic cloves and chop them roughly into pieces.
  9. 9. Cut the lemon in half and squeeze out one tablespoon of juice.
  10. 10. Place three quarters of the basil leaves, the garlic, the lemon juice, the roasted nuts, the olive oil, salt, and pepper into a container.
  11. 11. Blend the mixture finely with a hand blender until a creamy pesto forms.
  12. 12. Season the pesto again with salt, pepper, and a little more lemon juice to taste.
  13. 13. Drain the cooked spaghetti in a colander to let the water run off.
  14. 14. Serve the hot spaghetti with the finished pesto, grated cheese, and the remaining fresh basil leaves.

Nutrition per serving