Learn how to make delicious (and easy) Pesto Spaghetti that stays bright green without any fuss. It’s a flavorful and fast vegetarian meal packed with protein and fiber.
Pesto was one of the first ways I served greens to my kids, and it remains a favorite in our house…right alongside Buttered Noodles (of course!). And since the healthy sauce coats spaghetti so well, this simple recipe is a staple as a healthy family meal.
Quick Look: Pesto Spaghetti
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Serving: 8
- Flavor Profile: Bright basil flavor with Parmesan and garlic
- Difficulty: Easy, perfect for everyday family meals
- Why to Make: It’s a quick, nutritious way to serve pasta to kids
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Table of Contents
You can make this pasta for kids with my Basil Pesto Sauce, Spinach Pesto, Kale Pesto, or Nut-Free Pesto according to your preference. (They are all easy though!) And you can use regular or thin spaghetti—both are delicious.
Why this Recipe Works
With a 20 minute method and pesto that can be made in minutes, this easy Pesto Spaghetti is a great source of plant-based protein and fiber—and is so delicious to share with the kids when you need a fast meal.
This is a filling vegetarian meal for kids, though you can add more protein such as my Pesto Meatballs, Baked Chicken Meatballs, Baked Fish Sticks, or Tofu Nuggets. It’s also easy to warm this up if there are leftovers and I often pack it as a healthy kids lunch idea in a thermos.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Pesto Spaghetti so you know what to pick up from the store or have ready.
- Basil leaves: You will need a very large bunch of fresh basil to make this recipe, using mainly just the leaves.
- Parsley leaves: I like to add parsley to my pesto since it helps the mixture stay bright green after blending it.
- Olive oil: I like to use extra virgin olive oil in my pesto, and it is what helps the mixture blend easily.
- Parmesan: Grated Parmesan is my preferred cheese here as it adds flavor and creaminess to the pesto.
- Pine nuts or roasted unsalted sunflower seeds: You can use pine nuts, roasted unsalted sunflower seeds, or even walnuts in this pesto. Go with the sunflower seed option to make it nut-free as needed for daycare or an allergy.
- Garlic: Fresh garlic adds ample flavor to the pesto sauce without overpowering it. You can use more or less if you like, too. (I sometimes skipped it when my kids were just learning the flavor.)
- Pasta: You can use regular or thin spaghetti in this recipe and cut it up for younger toddlers to make it easier to chew.
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How to Make Pesto Spaghetti
Here’s a preview of how to make this Pesto Spaghetti so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Cook pasta according to package directions. Drain.
Step 2. Add the pesto ingredients to a blender and blend very smooth.
Step 3. Toss with the pasta.
Step 4. Serve warm with additional Parmesan cheese, if desired.
Pesto Spaghetti FAQs
Sure, it does have a spicier flavor though, so expect that bold flavor to come through.
Absolutely, it will blend in and add more nutrients.
You can really make pesto pasta with any type of pesto your family likes. I find that basil pesto is a good place to start, either homemade pesto or from the store, or spinach pesto is good, too.
How to Store
Store pesto or leftover spaghetti in an airtight container in the fridge for up to 3 days—cover the top of the pesto with olive oil to keep it protected from air. Or you can put it into a zip-top freezer bag, with as much air removed as possible, or freezer tray for up to 3 months. Thaw in the fridge or at room temperature to use.
Best Tips for Success
- Use a blender or food processor depending on what you have and what you prefer to use. Stop and start, scraping down the sides, as needed to get it to blend smoothly.
- Taste and add a little more salt if needed.
- Add a touch of lemon juice to keep the pesto brighter green and to add flavor. Or add a handful of halved or quartered cherry tomatoes for even more fresh flavor.
- Try my other favorite pasta recipes including One-Pot Mac and Cheese, Pesto Pasta Salad, and Pastina Soup.
More Pesto for Kids
I’d love to hear your feedback on this post, so please rate and comment below!
Pesto Spaghetti (20 Minutes)
Ingredients
- 1 pound pasta
- 1½ cups lightly packed basil leaves
- ½ cup lightly packed parsley leaves
- ½ cup olive oil
- ¼ cup grated Parmesan
- ¼ cup pine nuts (or walnuts or roasted unsalted sunflower seeds)
- ½ teaspoon salt
- 1 clove garlic (peeled)
Instructions
- Cook spaghetti according to package directions. Drain.
- While the spaghetti cooks, add the ingredients to a blender or food processor. (A blender will make a finer puree, though you can use either.)
- Blend very well until very smooth, stopping to scrape down the sides of the bowl or using the stick that came with the blender as needed.
- Season to taste with salt if needed.
- Toss with the spaghetti and serve warm with additional Parmesan cheese, if desired.
Equipment
Notes
- Store pesto or leftover spaghetti in an airtight container in the fridge for up to 3 days—cover the top of the pesto with olive oil to keep it protected from air. Or you can put it into a zip-top freezer bag, with as much air removed as possible, or freezer tray for up to 3 months. Thaw in the fridge or at room temperature to use.
- Use a blender or food processor depending on what you have and what you prefer to use. Stop and start, scraping down the sides, as needed to get it to blend smoothly.
- Taste and add a little more salt if needed.
- Add a touch of lemon juice to keep the pesto brighter green and to add flavor.
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