Homemade pesto with spaghetti

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4, with plenty left over


50g pine nuts
80g pack basil
1 garlic clove
100ml extra virgin olive oil
35g parmigiano reggiano, grated
375g essential Waitrose spaghetti


1. Put the pine nuts in the bowl of a food processor and blitz until roughly ground. Remove and set aside. Blitz the basil and garlic, then, with the motor running, pour in the oil until you have a bright green paste. Remove from the food processor and stir in the pine nuts and parmigiano reggiano; season.

2. Cook the spaghetti according to packet instructions. Reserve a cup of the cooking liquid, then drain the pasta and stir through half the pesto, adding a little cooking liquid to loosen.

3. Serve with extra parmigiano reggiano, if liked, and a green salad on the side.