Genovese Pesto Spaghetti

Pesto is the classic sauce from the sweet basil leaf of the Italian Riviera. In its original form, pesto was made, pounded, in fact, in a mortar with a pestle, but hardly anyone can resist the lure of a blender or food processor when it comes to making pesto these days. This recipe is traditional, but not ironclad, for there are many variations, beginning with the simple substitution of walnuts for pine nuts.

Serves: 6Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 2 cups packed fresh basil leaves
  • ½ cup virgin olive oil
  • ⅓ cup pine nuts
  • 1 clove garlic, peeled
  • ½ tsp. salt
  • ½ cup freshly grated Parmesan
  • 2 Tbsp. freshly grated pecorino romano
  • 3 Tbsp. unsalted butter, softened
  • 1 lb. cooked spaghetti

Directions

  • Put the basil leaves, olive oil, pine nuts, garlic, and salt in a blender or food processor and blend until completely chopped and combined. Remove the mixture to a bowl to fold in the grated cheeses and butter. Top spaghetti with sauce.

Recipe Information

Serves: 6

Ingredients

  • 2 cups packed fresh basil leaves
  • ½ cup virgin olive oil
  • ⅓ cup pine nuts
  • 1 clove garlic, peeled
  • ½ tsp. salt
  • ½ cup freshly grated Parmesan
  • 2 Tbsp. freshly grated pecorino romano
  • 3 Tbsp. unsalted butter, softened
  • 1 lb. cooked spaghetti

Directions

  • Put the basil leaves, olive oil, pine nuts, garlic, and salt in a blender or food processor and blend until completely chopped and combined. Remove the mixture to a bowl to fold in the grated cheeses and butter. Top spaghetti with sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat33g
Saturated Fat9g
Cholesterol20mg
Sodium330mg
Total Carbohydrate29g
Dietary Fiber2g
Sugars1g
Protein9g