Recipe courtesy of Mary McCartney

Lemon Pesto Spaghetti

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings



  1. To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside. 
  2. Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
  3. For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended. 
  4. When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto. 
  5. Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.