Pesto Spaghetti (20 Minutes)
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.
Servings: 8
Calories: 374kcal
Equipment
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.
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.
Nutrition
Calories: 374kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 206mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 582IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg