Basil Pesto Spaghetti

This is the pesto that converted our test kitchen skeptics. No cream, no shortcuts — just basil blitzed with good olive oil, toasted pine nuts, and enough parmesan to make it sing. The real secret is the pasta water: a ladle of it turns the pesto into a glossy sauce that clings to every strand.

Ingredients

• 400g spaghetti
• 60g fresh basil leaves (about 2 big handfuls)
• 40g pine nuts, lightly toasted
• 50g parmesan, finely grated, plus extra to serve
• 1 small garlic clove
• 120ml extra virgin olive oil
• 1/2 lemon, juiced
• Salt and cracked black pepper

Instructions

1. Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until just al dente. Before draining, scoop out a mug of the pasta water — don’t skip this.
2. Meanwhile, blitz the basil, pine nuts, garlic, and parmesan in a food processor. Stream in the olive oil until you have a thick, spoonable pesto. Stir in the lemon juice and season boldly.
3. Toss the drained spaghetti with the pesto, loosening with splashes of pasta water until every strand shines.
4. Serve immediately with extra parmesan and black pepper.

Club tip

Pesto darkens when it sits. If making ahead, press cling film directly onto the surface and refrigerate — it keeps bright green for two days.