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Basil Pesto (Spaghetti)

Basil Pesto (Spaghetti)

Prep time: 15 mins

Cooking time: 10 mins (for the spaghetti)

Serves: 4

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 This is a delicious basil pesto recipe which can be combined with spaghetti or anything else!


  • 40g YUZU’s Genovese Basil
  • 20g YUZU’s wild rocket leaves
  • 75g cashews
  • 1 clove of garlic
  • 120g olive oil
  • Salt and pepper, to taste
  • 400g spaghetti


  1. In a large pot of boiling salted water, cook spaghetti according to the package instructions until al dente. Drain and set aside.
  2. While the spaghetti is cooking, prepare the pesto. In a food processor, combine the basil, rocket leaves, cashews, and garlic. Process until finely chopped.
  3. With the food processor running, slowly pour in the olive oil. Continue to process until the pesto is smooth. Season with salt and pepper to taste.
  4. In a large bowl, combine the cooked spaghetti and the pesto. Toss well to ensure the spaghetti is evenly coated with the pesto.
  5. Serve immediately, garnished with some additional chopped basil or rocket leaves if desired. Grated Parmesan or Pecorino cheese can also be added for additional flavor.


  • Toasting the cashews before blending can add an extra layer of flavor to your pesto.
  • If the pesto is too thick, you can add a bit of the pasta water to it to loosen it up and make it creamier.

The pesto can be stored for up to two weeks in the fridge.

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