Spaghetti Al Pesto

by | May 6, 2011 | 11 comments

Pesto Spaghetti

For the past two weeks, I have had my nose buried in Audrey Gordon's Tuscan Summer, a cookbook of hilarious proportions. The book is so funny that my boys have to stop what they are doing and give me a worried look as I first splutter coffee over my sweatshirt and then race to get a tissue, all the while chuckling and shaking my head. The cookbook also has some simple and beautiful working recipes.

Spaghetti Al Pesto, is that what locals call Pesto Spaghetti in Tuscany? I am sure they do. Like Elizabeth Gilbert in Eat Pray Love, I love the Italian language, the food and the people. It is true that I have never been to Italy, nor do I speak the language. But it is a dream I carry in my heart as I indulge in cooking beautiful pasta and robust stews that are regional champions in the heart of Italy. As they say," Keep the romance alive!". So my long-distance love affair with Italy is kept alive by gorgeous food.

Pesto Spaghetti

Pesto Spaghetti is one of the most simple and satisfying meals you will ever have. And it will evolve and transcend with every different variation of pesto you make. The pesto in this quick-to-make dish is a simple basil and pine nut pesto. Enjoy responsibly with a good drop of Pinot Grigio. And to get an idea of the refreshing humour in this cookbook, read the recipe and excerpt from the cookbook itself. I followed the recipe and added my little twist with a few cherry tomatoes.

Pesto Spaghetti

Spaghetti Al Pesto

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book excerpt - Pesto. Is there any other ingredient that so perfectly captures the essence of summer? To open and smell a jar of properly made pesto is to be immediately transported to a still, cloudless morning, waking on crisp linen sheets to the sound of ducks foraging in the wood heap for worms while somewhere off in the distance a young shirtless farmhand cuts hay with muscular strokes of his broad, suntanned arms. I love pesto.
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Author: Sneh
Course // Brunch, Light Meal
Cuisine // Italian, Vegetarian
Total Time: 15 minutes
Servings: 2


  • 1 clove garlic, chopped
  • 3 handfuls chopped fresh basil leaves
  • sea salt
  • handful pine nuts, very lightly toasted
  • handful freshly grated pecorino, plus extra to serve
  • extra-virgin olive oil
  • small squeeze of lemon juice, optional
  • 400 g fresh spaghetti
  • freshly ground black pepper


  • Pound the garlic and basil leaves with a pinch of salt in a mortar and pestle. Add the pine nuts and pound some more. (Some people toast the pine nuts until they're coloured, as this gives them a more nutty taste, but I prefer to just lightly toast them as it brings out more of a buttery creaminess than a nutty nuttiness.)
  • Spoon the mixture into another bowl and add half the cheese, along with a little olive oil. You only need enough oil to bind everything, so don't overdo things.
  • Add the remaining cheese and a little more oil, enough to keep the pesto moist. You might like to add a squeeze of lemon juice at this stage but I don't so neither should you.
  • Bring a pot of lightly salted water to the boil. Add the spaghetti and cook until al dente. Drain the pasta and stir through the pesto.
  • Serve with grated pecorino and freshly ground black pepper.


Audrey's Tip - Though simple, this makes an ideal light lunch, hearty enough that little else need to be served except perhaps a bowl of fresh apricots and some ginger tea. So I was surprised to discover Helena munching hazelnut pralines out on our patio a short while later. Hopefully, your guests will exhibit a little more self-control.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic


Find More Recipes By CategoryMain Course Pasta Quick Vegetarian



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Ciprian

    Just returning the other day from Florence where i ve been rating spaghetti al pesto near Ponte Vecchio.

    I Was speachless after IT !!! I have to try it at home, it Was to Good to be true - i m not a pasta fan!

  2. Richard Salvatierra Ube

    Hi. Thanks for your recipe. Today I'll prepare it. Salut! from Guayaquil. South America.

  3. kankana

    This is my kinda dish . totally! I love love pesto sauce with basil! and I have always secretly wished that I was an Italian 😛

  4. Richard Blaine

    Your recipe looks lovely! Pesto is one of my favorite things to make and I use it on everything. It is also one of the things that I like to create with and try new pesto ideas. And yes I must agree with you that Pesto is one of the most satisfying and easy to make comfort foods on the planet. You have a lovely blog!


  5. Susan

    I really want to read this book, it sounds hilarious. Pesto is truly a wonderful thing.

  6. john@heneedsfood

    Isn't pesto the best? One of my favourite kitchen activities is pounding basil pesto in my mortar. That gorgeous smell!

  7. Jen @ keepitsimplefoods

    Gorgeous dish! I've been meaning to get my hands on the cook book. Sounds like a keeper!

  8. Shirley@kokken69

    Simple and oh so wholesome! Love pesto!

  9. Charissa

    Ooh, must try something similar. I love simple, elegant recipes like this. I think I would make it with healthier, whole wheat noodles...

  10. Mary @ Delightful Bitefuls

    It's breakfast time... and ohhh what I would do for a bowl of that wonderfulness!

    That is perfect!!

  11. Gaby

    Pesto is my favourite pasta sauce, so simple and tasty.


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