Annabel Karmel’s spaghetti with pesto recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 8 min
Cooking: 8 min
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  • Kids will really enjoy this tasty spaghetti dish, which uses basil and parsley mixed with Parmesan for a great flavour. It’s super quick too!


    • 225g (8oz) spaghetti
    • pesto sauce
    • 50g (2oz) pine nuts
    • 50g (2oz) Parmesan cheese, grated, plus extra for serving
    • 1–2 garlic cloves
    • small bunch of parsley leaves
    • small bunch of basil leaves and stalks
    • a pinch of sugar (for over 1-year-olds)
    • 100ml (3 1/2 fl oz) olive oil
    • 1tbsp water
    • salt and freshly ground black pepper


    • Toast the pine nuts in a frying pan until lightly golden. Remove from the pan and leave to cool.

    • Cook the spaghetti in a large pan of lightly salted boiling water according to the instructions on the packet.

    • Meanwhile, tip the Parmesan, garlic, parsley, basil, sugar and cooled pine nuts into a food processor and whiz until finely chopped. Slowly add the olive oil while the motor is running. Add the water and season. Spoon into a small bowl.

    • Drain the cooked pasta and put it back into the saucepan. Add 4–5 tablespoons of pesto and toss together.

    • Sprinkle with extra Parmesan before serving.

    Top tip for making Annabel Karmel’s spaghetti with pesto

    Adding parsley to the mixture helps to give a good green colour. You could add a few chopped SunBlush tomatoes to the spaghetti, too, or sprinkle with some pine nuts. You can freeze any leftover pesto sauce for up to 2 months.

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