Spaghetti with pesto

Spaghetti with pesto




  • 500g packet spaghetti
  • Freshly grated parmesan cheese, to serve


  • 2 large bunches basil, washed, leaves removed
  • half a cup pine nuts
  • half a cup cashews, unsalted
  • 60g (about 1 cup) finely grated parmesan
  • 75mL extra virgin olive oil
  • 1 clove garlic, peeled and chopped


Place the basil leaves, pine nuts, cashews, parmesan, olive oil and garlic in a food processor and process until combined. Spoon into an air-tight container and keep in the fridge until needed.

Bring a large pot of water to the boil and cook spaghetti according to packet directions or until al dente. Drain the spaghetti, tip back into pot and stir through 6-8 tablespoons of pesto. Serve immediately with parmesan.


  • If you don’t have time to make the pesto (but it is really so quick!), use a good quality bought pesto.
  • Pesto will keep in the fridge for a few days. Use it on the Lamb racks, as a base for bruschetta or a dip with crusty bread.

Serving Suggestions


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