Ligurian Pesto with Spaghetti
- Kosher salt
- 10 cups (loosely packed) fresh basil leaves (about 2 bunches)
- 1/2 cup finely grated Parmesan plus more
- 1 1/2 tablespoons pine nuts
- 1 garlic clove, coarsely chopped
- 1/2 cup mild extra-virgin olive oil plus more for drizzling
- 1 pound spaghetti
- This recipe is vegetarian
- Produce
- Basil, loosely packed fresh leaves (10 cups)
- Pine nuts (1 1/2 tablespoons)
- Cooking & Baking
- Garlic clove (1)
- Kosher salt (1)
- Olive oil plus more, mild extra-virgin (1/2 cup)
- Pasta & Grains
- Spaghetti (1 pound)
- Dairy
- Parmesan plus more (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 21, 2012 (10 months ago).
164 people saved this recipe.
