Genovese-Style Basil Pesto Pasta with Pine Nuts

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant pasta dish featuring freshly blended basil, pine nuts, and Parmesan, creating a smooth, emulsified sauce that clings perfectly to al dente spaghetti without cream. This italian-inspired pasta ready in about 35 minutes blends spaghetti, fresh basil leaves, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil
• 1/4 cup Parmesan cheese
• 2 cloves garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water

Instructions

1. Step 1: Bring a large pot of heavily salted water (1 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: In a food processor, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, and 2 minced garlic cloves. Pulse until finely chopped, then slowly drizzle in 1/2 cup extra-virgin olive oil while processing until smooth and emulsified.
3. Step 3: Add 1/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper to the pesto mixture and process for 10 seconds until combined.
4. Step 4: Add the drained spaghetti to the food processor and toss with 2 tbsp reserved pasta water until the sauce becomes glossy and coats every strand evenly.