Simple Pesto Spaghetti


I feel pasta has a bad reputation, you rarely see big old bowls of pasta! It works so well if you have friends over, which is where this recipe came about. Pesto was always a favourite of mine, but since I stopped eating dairy I’ve not had it in so long. This cheese free pesto is divine, and is such a lovely addition to your top pasta recipes. I do hope you love it as much as I do, let the pasta party commence! 

Serves: Two-Three people | Duration: 15 minutes | Level: Easy as pie 


2x bag fresh basil, approx 60g

Pine nuts, 100g

50ml olive oil

2 garlic cloves or 2x tsp garlic puree

Salt and pepper, to taste


Start by cooking your spaghetti, according to the packet instructions.

Toast the pine nuts on a low heat, until the oils start to release and they lightly brown.

 Add these, along with everything else into a food processor.

Blend until it forms a paste, now add salt and pepper, taste to ensure it’s to your liking!

One the pasta has cooked, drain and add to the pesto. Mix until well combined, make sure everything has been very well covered.

You can now serve, but if you’re leaving for a later date, place into an air tight container and pop into the fridge.

Note: If you don’t have a processor, you can also use a hand blender or blender but it might not be as smooth. Just something to be aware of before you start cooking. 

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