Pesto Genovese with spaghetti is a timeless Italian classic that celebrates fresh, simple ingredients and bold, natural flavors. Originating in Liguria, this traditional basil pesto pasta combines fragrant basil leaves, garlic, pine nuts, Parmigiano-Reggiano, and extra-virgin olive oil into a silky, vibrant sauce that clings perfectly to strands of spaghetti. It’s a dish that proves you don’t need complicated techniques to create something truly unforgettable.
This authentic pesto Genovese recipe is all about quality and balance. Fresh basil provides a peppery, herbal backbone, while pine nuts add richness and depth. Garlic brings just the right amount of bite, and aged cheese delivers savory umami that ties everything together. When tossed with hot spaghetti, the pesto melts into the pasta, creating a glossy, restaurant-quality finish in minutes.
Perfect for busy weeknights or effortless entertaining, pesto spaghetti comes together quickly while still feeling special. With minimal cooking and no heavy sauces, it’s a lighter pasta dish that works year-round—especially during peak basil season. Serve it as a main course or alongside grilled vegetables, seafood, or chicken for a complete Italian-inspired meal.
Whether you’re craving a classic Italian pasta, looking for a fresh summer dinner idea, or searching for the best homemade basil pesto recipe, this Pesto Genovese with Spaghetti delivers every time. Simple, elegant, and bursting with flavor, it’s a must-have recipe for anyone who loves authentic Italian cooking done right.
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Pesto Genovese with Spaghetti
Pesto Genovese with spaghetti is a classic Italian pasta dish made with fresh basil, garlic, pine nuts, Parmigiano-Reggiano, olive oil, and perfectly cooked spaghetti. It’s bright, aromatic, and wonderfully simple—letting high-quality ingredients shine in every bite.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
12 oz spaghetti
2 packed cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup extra-virgin olive oil
Salt, to taste
Reserved pasta water (as needed)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
In a food processor, combine basil, garlic, pine nuts, and cheese. Pulse until finely chopped.
With the processor running, slowly drizzle in olive oil until smooth and creamy. Season with salt.
Toss hot spaghetti with pesto, adding a splash of reserved pasta water to loosen the sauce if needed.
Serve immediately with extra cheese and fresh basil if desired.
Notes
Cooking Tips
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Use young, tender basil leaves for the brightest flavor and least bitterness.
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Avoid overheating pesto—mix it with hot pasta off the heat to preserve its vibrant color.
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Toast pine nuts lightly for deeper, nuttier flavor.
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High-quality olive oil makes a noticeable difference here.
Variations
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Nut Swap: Use walnuts or almonds instead of pine nuts.
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Cheese Twist: Replace half the Parmigiano with Pecorino Romano for a sharper bite.
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Creamy Pesto: Stir in 2–3 tablespoons of ricotta or mascarpone.
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Protein Add-Ins: Top with grilled chicken, shrimp, or crispy pancetta.
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Vegan Version: Use nutritional yeast or a dairy-free parmesan alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 420mg
- Fat: 27g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
