Spaghetti with pine nut pesto - Everything Anna
Spaghetti drenched in a beautiful, simple pine nut and Parmesan cheese pesto. Perfect for any weekday lunch or dinner.
Recipe & Food Styling Mari Loewen, Photography Ross Cornish.

Recipe & Food Styling Mari Loewen, Photography Ross Cornish.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6.Servings


  • 1 package spaghetti
  • 1/2 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/3 cup well-aged Parmesan cheese, grated
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and cracked black pepper to taste


Cook spaghetti according to package directions. 

Meanwhile, for pesto, combine basil, pine nuts, garlic and Parmesan in food processor on low speed until well combined. With the processor running, slowly add olive oil until creamy sauce forms. 

Drain pasta, reserving cup of pasta water. Toss pesto into pasta adding some pasta water to thin pesto if required. Serve immediately with freshly grated Parmesan cheese.

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