Annabel Karmel’s spaghetti with pesto recipe

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8 min


8 min

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
  • 1–2 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


  • Toast the pine nuts in a frying pan until lightly golden. Remove from the pan and leave to cool.

  • Cook the spaghetti in a large pan of lightly salted boiling water according to the instructions on the packet.

  • 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.

  • Drain the cooked pasta and put it back into the saucepan. Add 4–5 tablespoons of pesto and toss together.

  • Sprinkle with extra Parmesan before serving.

Top tip for making Annabel Karmel’s spaghetti with pesto

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.

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(26 ratings)
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