Annabel Karmelís spaghetti with pesto

(7 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Spaghetti with pesto
Spaghetti with pesto
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Kids will really enjoy this tasty spaghetti dish, which uses basil and parsley mixed with Parmesan for a great flavour. It's super quick too!


  • 225g (8oz) spaghetti
  • pesto sauce
  • 50g (2oz) pine nuts
  • 50g (2oz) Parmesan cheese, grated, plus extra for serving
  • 1Ė2 garlic cloves
  • small bunch of parsley leaves
  • small bunch of basil leaves and stalks
  • a pinch of sugar (for over 1-year-olds)
  • 100ml (3 1/2 fl oz) olive oil
  • 1tbsp water
  • salt and freshly ground black pepper

Adding parsley to the mixture helps to give a good green colour. You could add a few chopped SunBlush tomatoes to the spaghetti, too, or sprinkle with some pine nuts. You can freeze any leftover pesto sauce for up to 2 months.


  1. Toast the pine nuts in a frying pan until lightly golden. Remove from the pan and leave to cool.
  2. Cook the spaghetti in a large pan of lightly salted boiling water according to the instructions on the packet.
  3. Meanwhile, tip the Parmesan, garlic, parsley, basil, sugar and cooled pine nuts into a food processor and whiz until finely chopped. Slowly add the olive oil while the motor is running. Add the water and season. Spoon into a small bowl.
  4. Drain the cooked pasta and put it back into the saucepan. Add 4Ė5 tablespoons of pesto and toss together.
  5. Sprinkle with extra Parmesan before serving.

Your rating

Average rating

  • 4
(7 ratings)

Your comments

comments powered by Disqus

FREE Newsletter