Justine Schofield's Spaghetti Pesto

Justine Schofield's Spaghetti Pesto

Cooking time


Bring a large pot of water to the boil. Add the basil leaves and bring the water back to the boil then remove and refresh leaves under a cold tap. Drain well.

Place basil into a small food processor or blender, along with the parmesan, pinenuts, garlic, lemon and Extra Virgin Olive Oil. Season to taste and blend until smooth.

Add pasta to the pot and cook until al dente. Strain, reserving 2-3 tablespoons of the starchy water.

Toss pesto through the pasta along with the water until all combined then serve.

Ingredients Chevron Icon

300g spaghetti

1 large bunch of basil, leaves picked

20g parmesan, freshly grated plus extra for garnish

20g pinenuts

1/4 clove of garlic

A squeeze of lemon

80ml Cobram Estate Extra Virgin Olive Oil

Salt and pepper