Spaghetti al Pesto is one of the most iconic recipes in Italian cuisine. Renowned for its fresh and aromatic flavours, this dish combines the tenderness of pasta with the intensity of pesto sauce, traditionally made with fresh basil, pine nuts, garlic, cheese, and olive oil.
Ingredients
- 400 g spaghetti
- 20-30g fresh basil leaves
- 120ml olive oil
- 2 garlic cloves
- 2-3g Parmesan cheese
- 6 cherry tomatoes, optional
- 20g walnuts, broken, or pine nuts
- Salt, black pepper, to taste
Ragu alla Bolognese (Bolognese Sauce)
Method
- Cook the spaghetti in salted water.
- Blend the basil, oil, garlic, nuts, and cheese.
- Combine the pesto sauce with the hot spaghetti.
- Serve immediately.
Pesto Sauce
You can increase quantities to make additional sauce. Pine nuts are the “real deal” but use walnuts or almonds if you prefer. Homemade basil pesto sauce will keep in an air tight container in the refrigerator for up to one week. It’s also freezer-friendly in an air tight container for up to 3 months. Place in the refrigerator to thaw overnight and reheat gently.
Fresh vs Dried Pasta
In Italy, one is not “better” than the other. They serve different purposes. and knowing when Italians use fresh pasta vs dried pasta will completely change the way you cook.
Fresh Pasta (Pasta Fresca)
- Made with flour + eggs
- Soft, tender texture
- Cook time: 1–3 minutes
- Often handmade
- Higher moisture content
- Best for delicate, butter-based or creamy sauces
Dried Pasta (Pasta Secca)
- Made with durum wheat semolina + water
- No eggs (traditionally)
- Firm, elastic bite
- Cook time: 8–12 minutes
- Best for oil-based or tomato-based sauces
