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Spaghetti al pesto Genovese

Spaghetti al pesto Genovese

25 – 30 Minutes


Serves 4/ Easy
  • 360 g of Spaghetti
  • 50 g of fresh basil leaves
  • 100 g of extra virgin olive oil
  • 1 tablespoon of pine nuts
  • 70 g of grated cheese
  • 30 g of pecorino cheese
  • 1/2 clove of garlic
  • 1 pinch of coarse salt


Start by preparing the dressing: take the fresh basil leaves and wipe them with a clean kitchen towel. Then place them inside a high-sided glass. Add the peeled garlic, pine nuts and grated cheese. Start blending, adding just enough olive oil to obtain a creamy, homogeneous and brightly colored sauce. Next, place a pot of water on the stove, bring to a boil and salt the water. Continue adding the spaghetti and cook for 7-9 minutes. When the pasta is cooked, drain it, keeping a small cup of pasta cooking water. Put the pesto in a large bowl, dilute it with a little of the cooking water, stir and add the spaghetti. Stir well to bind the pasta to the sauce, and finally, serve. Finish by garnishing with fresh basil and a sprinkling of cheese if necessary. Your Spaghetti with pesto is ready, enjoy!