Scallion and Basil Pesto Spagetti
Servings: 4 servings
Calories: 480kcal
Crisp, summery, onion flavour with fresh basil and lemon undertones - Scallion and Basil Pesto Spaghetti is bound to be your new favourite pasta! Simple ingredients, quick and easy to prepare, this pesto fits into any dietary preference and is bursting with flavour!
Print Recipe
Ingredients
Pesto Ingredients:
- 4 cups scallions, chopped
- 1 cup fresh basil, roughly chopped
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1/2 cup olive oil
- 1/4 cup parmesan cheese, plus more for garnish
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
To Prepare Pasta:
- 450 grams cooked spaghetti, drained
- 1/2 teaspoon dried red chili flakes, optional
Instructions
- Add all of the pesto ingredients to a food processor and puree until smooth.
- Transfer pesto sauce to a clean, sterile mason jar and secure with a clean lid and seal.
- Refrigerate 12 hours until ingredients marry together. This pesto can be used immediately, but allowing the pesto to sit results in a better taste.
- Pesto will last up to seven days if kept in the refrigerator.
- When ready, cook your spaghetti according to the package instructions. Drain and add back to the pot. With the heat on medium high, pour in the pesto onto the paste and use tongs to toss and coat.
- Serve hot with dried red chili flakes, parmesan cheese, and chives for garnish.
Nutrition
Calories: 480kcal | Carbohydrates: 43g | Protein: 11g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 699mg | Potassium: 372mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1508IU | Vitamin C: 25mg | Calcium: 163mg | Iron: 3mg