Pesto Spaghetti

The combination of basil, garlic, pine nuts, and olive oil is classic and delicious. In the old days, Italians used a mortar and pestle to make this uncooked basil sauce. For our purposes, a blender works just as well. Make the sauce in advance and cook the angel hair pasta at the last minute.

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 1 lb. spaghetti
  • 1⁄2 cup pine nuts
  • 4 cloves garlic, peeled
  • 2 cups basil leaves, stemmed and packed
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄2 cup olive oil
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Bring a pot of water to boil and cook the pasta according to the package directions.
  • While pasta is cooking, spread the pine nuts on a baking sheet and lightly toast under the broiler for about 5 minutes. Be careful not to burn the pine nuts.
  • Place the garlic and pine nuts in blender and blend until chopped. Add the basil and Parmesan a bit at a time, then stream in the olive oil while the blender is running until you have the consistency of coarse cornmeal. Season with salt and pepper. Serve over hot pasta.