Homemade Pesto with Spaghetti

5 from 1 reviews

Fresh, homemade pesto tossed through spaghetti and finished with 'straight from the frying pan' lardons. Happiness on a plate.



For the pesto -

  • 2 large bunches of basil, (my bunch was 110g (4oz)) - just use the leaves
  • 110g (4oz) pine nuts
  • 2 garlic cloves
  • 110g (4oz) Parmesan, finely grated
  • 1 lemon, juiced
  • 150ml (5floz) olive oil
  • salt and pepper

For the pasta -

  • 500g (1lb) spaghetti, I used Bavette
  • 150g (5oz) lardons


  1. Add all the pesto ingredients to a blender or food processor and blitz until it is the right consistency - you still want to see a little texture in it. Taste and adjust the seasoning, also adding more lemon if it needs it.
  2. Boil a large pan of salted water for the pasta. Cook the spaghetti according to the packet instructions. It will be altogether lovelier if the spaghetti still retains a little bite i.e. 'al dente'.
  3. While the spaghetti is cooking, tip the lardons into a small saucepan and fry until they are crispy, golden and smelling delicious.
  4. Drain the cooked spaghetti, reserving a couple of cups of the starchy pasta water. Stir some pesto through the cooked spaghetti, adjusting the quantity depending on how you like it and add a couple of splashes of the reserved pasta water to help the pesto to coat the pasta.
  5. Now use a large fork, around which to twirl a portion of spaghetti and place it on a plate. Sprinkle with the cooked lardons and enjoy immediately.

Keywords: homemade, family, comfort