Pesto is a must-have sauce in the fridge. Yes, there are many already made in stores, some of better quality than others, but making it from scratch at home is super easy and so much better since you’re able to customize it with your favorite flavors.
I always add a handful of baby potatoes to this dish. I know it’s a bit over-the-top in the carbs department, but they add texture, color, and gravitas. Of course, you can omit them if you wish.
Any extra pesto is great to stir into shrimp, use as a sauce for grilled salmon, or simply toss with boiled potatoes. Pesto can be stored in the fridge for up to a week and frozen for much longer.
- 4 cups (5 ounces) fresh basil leaves, tightly packed, stems removed
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 pound baby or fingerling potatoes, cut in half
- 1 pound spaghetti
In a blender, add the basil, parmesan cheese, pine nuts, and garlic cloves. Pulse to make a thick paste, adding teaspoons of the blanching water as needed to make a smooth sauce. Transfer to a bowl and stir in the olive oil. Season with salt and pepper; taste to adjust seasonings.
In a large stockpot of salted, boiling water, cook the potatoes for about 8 minutes. Add the spaghetti and cook until al dente.
Reserve a few tablespoons of the cooking water, then strain the spaghetti and potatoes into a bowl. Stir in the pesto sauce, mixing well with tongs until the pasta is completely coated with the sauce. Add the reserved cooking water if needed.
Serve immediately with extra grated Parmesan cheese on the side.
