Spaghetti with Pesto

Name: Spaghetti with Pesto
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1/2 cup, pine nuts; 3/4 cup, extra-virgin olive oil, divided; 4 ounces, fresh basil leaves and stems; 3/4 teaspoon, table salt, plus salt for blanching basil and cooking pasta; 1 1/4 ounces, Parmesan cheese, plus extra for serving; 2 , garlic cloves, peeled; 1 pound, spaghetti

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta

By Cecelia Jenkins ･ Appears in Cook's Country June/July 2020

An extra step pays outsize dividends in this recipe for a classic summertime sauce.

SERVES 4 to 6

TIME 1 hour

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