Genovese-Style Basil Pesto Pasta with Pine Nuts

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 650 cal/serving

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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

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Instructions

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.
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.
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.
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.