Spaghetti al pesto

Spaghetti al pesto
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 35

    basil leaves, washed and drained

  • 1

    garlic clove, peeled

  • 2 Tbsp.
    (30 mL)

    pine nuts

  • 2 Tbsp.
    (30 mL)

    grated Parmesan

  • 1/3 cup
    (80 mL)

    olive oil

  • 6 1/2 oz
    (200 g)


  • Grated Parmesan to taste


Mix the first 4 ingredients in the food processor for 1 minute; turn down to slow speed.

Pour the oil by drops during the mixing until the sauce is smooth.

Cook pasta "al dente"; drain without rinsing.

Mix the pasta with pesto.

Sprinkle with grated parmesan just before serving.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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