Ingredients
Scale
- 12 oz spaghetti
- 2 cups fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted & quartered
- 2 tbsp extra Parmesan, for garnish
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to boil. Cook spaghetti according to package directions; reserve 1/2 cup pasta water before draining.
- While pasta cooks, pulse basil, olive oil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor until smooth and vibrant green.
- Return drained pasta to pot. Add pesto and toss to coat, adding reserved pasta water as needed for desired consistency.
- Stir in cherry tomatoes and olives just before serving.
- Serve warm, topped with extra Parmesan and fresh basil leaves.
Notes
- For vegan version, omit Parmesan or use nutritional yeast (3–4 tbsp).
- Toast pine nuts in a dry skillet over low heat 3–5 minutes until fragrant — watch closely to avoid burning.
- Can be made ahead — store pesto separately for up to 3 days; assemble pasta fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Sci-Fi Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 432 Kcal
- Sugar: 3 g
- Sodium: 275 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 12 mg
