Spaghetti Al Pesto

Introducing Spaghetti Al Pesto, a vibrant and flavorful dish that celebrates the freshness of basil, the nuttiness of pistachios, and the tang of pecorino romano cheese. This recipe brings together the classic Italian flavors in a delightful pasta dish that’s both comforting and elegant.

With its aromatic pesto sauce, tossed with perfectly cooked spaghetti, this dish is sure to become a favorite at your table. Let’s dive into how to make this simple yet delicious recipe that’s perfect for any occasion.

Spaghetti Al Pesto

Ingredients:

3 cup basil leaves loosely packed, stems removed

½ cup pistachio nuts

2-3 cloves garlic

½ cup pecorino romano cheese

⅓ cup olive oil

2 tablespoons lemon juice

500 grams/1 pound spaghetti

½ cup reserved pasta water

Garnish (optional):

cracked black pepper

pecorino romano cheese

basil leaves

Instructions

Step 1: Make the pesto:

Add the fresh basil leaves, garlic, pistachio nuts and pecorino romano cheese to the food processor bowl and blitz for about 15 seconds.

Then scrap the edges down with a spatula to keep all of the ingredients low in the bowl.

Step 2: Oil:

Drizzle in the olive oil and blitz for around 5 seconds to combine.

Then take a teaspoon and test a little bit of the pesto.

Step 3: Lemon juice:

Pour in 1 tablespoon of lemon juice and blitz to combine.

Use the spatula again to scrape down the sides of the pesto.

Take the teaspoon and test another small amount of pesto.

Add remaining tablespoon of lemon juice as needed to balance the flavours.

Transfer combined pesto to a small bowl and set aside.

Step 4: Spaghetti:

Read and follow the packet instructions to cook the spaghetti in a medium saucepan of boiling salted water.

Before draining, use a heatproof jug to scoop out 1 to 2 cups of pasta water.

Then use a colander to drain the spaghetti and discard the water.

Step 5: Combine pesto and pasta:

Add the cooked spaghetti to a large sauté pan.

Turn the heat to low.

Dollop in the pesto.

Pour in ½ cup of the reserved pasta water and use a wooden spoon and pair of kitchen tongs to toss and combine.

Keep stirring till the pasta, water and pesto is consistently combined.

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Step 6: Serve and enjoy:

Portion the pesto spaghetti into serving bowls, garnish with freshly grated pecorino romano cheese, cracked black pepper and fresh basil leaves.

Provide forks and spoons for the eating.

Notes:

Pesto Preparation: The pesto sauce is the heart of this dish, created by blending fresh basil leaves, garlic, pistachio nuts, and pecorino romano cheese. The addition of lemon juice adds a zesty brightness to balance the flavors.

Cooking Spaghetti: Cooking the spaghetti to al dente perfection is crucial for the texture of the dish. Follow the packet instructions carefully and reserve some pasta water before draining, as it helps bind the sauce to the pasta later on.

Combining Pesto and Pasta: Once the spaghetti is cooked and drained, it’s added to a large sauté pan along with the prepared pesto. Adding a portion of the reserved pasta water helps create a creamy sauce that coats the pasta evenly.

Garnishing: To elevate the dish, garnish the plated spaghetti with freshly grated pecorino romano cheese, cracked black pepper, and basil leaves. These finishing touches add visual appeal and enhance the flavors.

Serving: Portion the pesto spaghetti into individual serving bowls and provide forks and spoons for easy enjoyment. This dish is best served fresh and hot, allowing everyone to savor its vibrant flavors.

Pistachio nuts: you can also toast some roughly chopped leftovers of these to garnish the top of the dish if you want to. Substitute the equivalent amount of pine nuts, cashews or walnuts.

Garlic cloves: if using fresh cloves, use a knife and chopping board to cut the small end bit of the base, before adding to the food processor. You can use ½ to 1 tablespoon of minced garlic if you don’t have garlic cloves.

Lemon juice: this lifts the flavour of the pesto, but can also quickly over power it if too much juice is used. So taste the pesto before adding any lemon juice, then add 1 tablespoon and combine, then taste again before deciding if you want to add the other tablespoon. You will know quickly from the taste if it is spot on or needs the extra amount. (I do use the 2 tablespoons, but also taste it repeatedly to ensure that specific batch of pesto needs the 2).

Reserved pasta water: we only need ½ cup of this for the recipe. It is added once the cooked spaghetti and pesto have been added to the sauté pan together. Pour it in slowly and then use a wooden spoon and tongs to toss and combine. I refer in the post to taking out 1 to 2 cups. This is because you can leave this in the fridge in a sealed, jar with lid and then use a little to juice up the leftovers before heating (simply drizzle it in and then stir).

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other nuts instead of pistachio nuts in the pesto?

Yes, you can substitute pistachio nuts with other nuts like pine nuts, almonds, or walnuts for a different flavor profile.

Is it necessary to use reserved pasta water when combining the pesto and pasta?

Yes, using reserved pasta water helps create a smooth and creamy sauce by adding starch to bind the ingredients together.

Can I make the pesto ahead of time?

Yes, you can prepare the pesto in advance and store it in an airtight container in the refrigerator for up to a week or freeze it for longer storage.

Is pecorino romano cheese necessary, or can I use Parmesan cheese instead?

While pecorino romano cheese is traditional in pesto, you can substitute it with Parmesan cheese if preferred.

Can I use dried basil instead of fresh basil leaves?

Fresh basil leaves provide the best flavor for pesto, but if unavailable, you can use dried basil.

However, adjust the quantity according to taste, as dried basil is more concentrated.

How long does it take to cook the spaghetti?

The cooking time for spaghetti varies but typically ranges from 8 to 12 minutes, depending on the brand and thickness.

Follow the package instructions for best results.

Can I omit the lemon juice from the pesto?

Lemon juice adds brightness and acidity to the pesto, but you can omit it if you prefer a milder flavor.

What can I use as a substitute for olive oil?

You can substitute olive oil with other neutral oils like grapeseed oil or avocado oil, but it may alter the flavor slightly.

Is the garnish necessary, or can I skip it?

The garnish adds visual appeal and extra flavor to the dish, but you can skip it if desired.

Can I make this dish vegan?

Yes, you can make it vegan by omitting the pecorino romano cheese or using a vegan alternative, and skipping the garnish of pecorino romano cheese.