Spaghetti Pesto Recipe

Boil water

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt once boiling.

Cook spaghetti

Add 400 g spaghetti to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (typically 8–10 minutes).

Reserve pasta water

Before draining, scoop out and reserve about 150 ml of the hot pasta cooking water. Drain the spaghetti well and set aside briefly.

Toast nuts (optional)

In a small dry skillet over medium heat, toast 40 g pine nuts until fragrant and lightly golden, about 2–3 minutes, shaking the pan. Transfer to a plate to cool.

Blend pesto

In a food processor or blender, combine 100 g fresh basil leaves (packed), toasted pine nuts, 2 garlic cloves (peeled), 60 g grated Parmesan, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse to chop coarsely.

Emulsify with oil

With the processor running, slowly drizzle in 120 ml extra-virgin olive oil until the mixture forms a smooth but slightly textured paste. Taste and adjust salt and pepper as needed.

Heat and combine

Return the drained spaghetti to the empty warm pot over low heat. Add the prepared pesto and 60 ml heavy cream. Toss gently to coat.

Adjust consistency

Add reserved pasta cooking water a few tablespoons at a time (up to 150 ml) while tossing, until the sauce becomes creamy and evenly coats the pasta. The starch in the water will help bind the sauce.

Add optional tomatoes

If using, fold in 150 g halved cherry tomatoes just to warm them through, about 1 minute.

Finish with cheese and seasoning

Stir in 30 g extra grated Parmesan. Taste and adjust seasoning with salt and freshly ground black pepper to taste.

Serve

Divide the spaghetti pesto among plates or bowls and drizzle a little extra-virgin olive oil if desired. Sprinkle additional Parmesan and a few basil leaves if available. Serve immediately.