Fresh Pesto Spaghetti


Quick cooking recipe. Perfect for any night of the week!

Fresh Pesto Spaghetti


Total time: 30 min

Serving: 6

Level: Easy




1 pound Spaghetti pasta

Baby Spinach Leaves (6oz)

Fresh Basil (15 leaves)

Olive Oil (1/2 Cup)

Garlic (4 Cloves)

Parmigiano Reggiano Cheese (1 Cup) (Cut into small cubes)

almonds (1 Cup)

1 Lemon (juice)

Kosher Salt (1 teaspoon)

Fresh Ground Pepper (1/2 teaspoon)


In a blender, mix together ½ cup of Parmigiano Reggiano, ½ cup of  almonds, ½ pack of spinach, and olive oil. Then, add garlic, basil, lemon, salt, and pepper. Pour remaining Parmigiano Reggiano, almonds and spinach and mix well until smooth.

Bring a large pot of salted water to a boil and cook the pasta until dente. Drain and transfer to a large bowl. Add pesto and toss well. Season with salt and pepper.