Green spaghetti with basil pesto

Discover the ultimate guide to making homemade green spaghetti with basil pesto. Learn about the history, ingredients, step-by-step recipes, variations, and expert tips to create this delicious and nutritious dish. Perfect for any pasta lover!

Introduction

Homemade green spaghetti with basil pesto is a delightful dish that combines the freshness of homemade pasta with the vibrant flavors of basil pesto. This dish is not only delicious but also a great way to incorporate fresh, healthy ingredients into your diet. Making pasta from scratch might seem daunting, but with the right ingredients and equipment, it can be a fun and rewarding experience.

History and Origin of Basil Pesto

Basil pesto, or pesto alla genovese, originates from Genoa in the Liguria region of Italy. Traditionally made with fresh basil leaves, pine nuts, Parmesan cheese, extra virgin olive oil, and garlic cloves, this sauce has been a staple in Italian cuisine for centuries. The word “pesto” comes from the Italian word “pestare,” which means to pound or crush, referring to the traditional method of making pesto using a mortar and pestle.

The Evolution of Pesto

Pesto has evolved over the years, with various regions in Italy and around the world putting their own spin on the classic recipe. In some areas, walnuts or almonds are used instead of pine nuts, and different types of cheese may be incorporated. The versatility of pesto has made it a beloved sauce in many cuisines, and it continues to inspire chefs and home cooks alike.

Cultural Significance

In Genoa, pesto is more than just a sauce; it’s a symbol of regional pride and culinary heritage. The annual Pesto World Championship held in Genoa celebrates this iconic sauce, bringing together pesto enthusiasts from around the globe to compete in making the best traditional pesto using a mortar and pestle.

For more on the history of pesto, check out The History of Pesto.

Ingredients for Green Spaghetti and Basil Pesto

To make this dish, you’ll need the following ingredients:

For the Green Spaghetti:

• 2 cups all-purpose flour
• 2 large eggs
• 1 cup fresh spinach (blanched and pureed)
• A pinch of salt

For the Basil Pesto:

• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup Parmesan cheese (grated)
• 2/3 cup extra virgin olive oil
• 2 garlic cloves
• Salt and pepper to taste

Using fresh and high-quality ingredients is crucial for achieving the best flavor. If you need to substitute any ingredients, consider using walnuts instead of pine nuts or nutritional yeast instead of Parmesan for a vegan option.

Ingredient Selection and Substitutions

Flour

For the pasta, all-purpose flour is commonly used, but you can experiment with other types of flour such as semolina or whole wheat for different textures and flavors. Semolina flour, made from durum wheat, gives the pasta a slightly coarser texture and a more robust flavor, while whole wheat flour adds a nutty taste and additional nutrients.

Eggs

Eggs are essential for binding the dough and adding richness. If you prefer a vegan option, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a substitute.

Spinach

Fresh spinach is used to give the pasta its vibrant green color. Blanching the spinach helps to retain its color and makes it easier to puree. You can also use other leafy greens like kale or arugula for a different flavor profile.

Basil

Fresh basil is the star ingredient in pesto. Look for bright green leaves without any dark spots or wilting. If fresh basil is not available, you can use a combination of fresh parsley and spinach to mimic the flavor and color.

Pine Nuts

Pine nuts add a rich, buttery flavor to the pesto. If pine nuts are too expensive or hard to find, you can use walnuts, almonds, or cashews as a substitute. Each nut will impart a slightly different flavor to the pesto.

Parmesan Cheese

Parmesan cheese adds a salty, umami flavor to the pesto. For a vegan option, you can use nutritional yeast, which provides a similar cheesy flavor without the dairy.

Olive Oil

Extra virgin olive oil is preferred for its rich flavor and health benefits. Make sure to use high-quality olive oil for the best results.

Garlic

Garlic adds a pungent, savory flavor to the pesto. Adjust the amount of garlic to your taste preference.

Equipment Needed

To make homemade green spaghetti and basil pesto, you’ll need the following kitchen tools:

• A large mixing bowl
• A rolling pin or pasta machine
• A food processor or mortar and pestle
• A large pot for boiling pasta
• A colander

Optional tools like a pasta drying rack can make the process more convenient, but they are not essential.

Choosing the Right Equipment

Mixing Bowl

A large mixing bowl is essential for combining the ingredients and kneading the dough. Stainless steel or glass bowls are preferred for their durability and ease of cleaning.

Rolling Pin or Pasta Machine

A rolling pin can be used to roll out the pasta dough by hand, but a pasta machine makes the process much easier and ensures a consistent thickness. Pasta machines come in manual and electric versions, with various attachments for different pasta shapes.

Food Processor or Mortar and Pestle

A food processor is a convenient tool for making pesto, but a mortar and pestle can be used for a more traditional approach. The mortar and pestle method allows for better control over the texture and flavor of the pesto.

Large Pot and Colander

A large pot is needed for boiling the pasta, and a colander is used for draining it. Make sure the pot is large enough to accommodate the pasta without overcrowding, which can cause it to stick together.

Step-by-Step Recipe for Homemade Green Spaghetti

Making the Pasta Dough

• In a large mixing bowl, combine the flour and salt.
• Create a well in the center and add the eggs and pureed spinach.
• Gradually mix the flour into the wet ingredients until a dough forms.
• Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.

Rolling and Cutting the Pasta

• Divide the dough into smaller portions.
• Roll each portion out using a rolling pin or pasta machine to your desired thickness.
• Cut the rolled dough into spaghetti strands.
• Allow the pasta to dry slightly before cooking.

Cooking the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook for 2-3 minutes or until al dente.
• Drain the pasta using a colander.

Detailed Instructions and Tips

Making the Pasta Dough

• Step 1: In a large mixing bowl, combine the flour and salt. Mixing the dry ingredients first ensures even distribution of the salt.
• Step 2: Create a well in the center of the flour mixture and add the eggs and pureed spinach. The well method helps to gradually incorporate the wet ingredients into the dry ingredients, preventing lumps.
• Step 3: Gradually mix the flour into the wet ingredients until a dough forms. Use a fork or your hands to mix the ingredients, starting from the center and working your way outwards.
• Step 4: Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Kneading develops the gluten in the dough, giving it the necessary structure and elasticity.
• Step 5: Wrap the dough in plastic wrap and let it rest for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out.

Rolling and Cutting the Pasta

• Step 1: Divide the dough into smaller portions. Working with smaller portions makes it easier to roll out the dough evenly.
• Step 2: Roll each portion out using a rolling pin or pasta machine to your desired thickness. If using a pasta machine, start with the widest setting and gradually decrease the thickness.
• Step 3: Cut the rolled dough into spaghetti strands. You can use a knife, a pasta cutter, or the spaghetti attachment on a pasta machine.
• Step 4: Allow the pasta to dry slightly before cooking. This helps the pasta hold its shape during cooking.

Cooking the Pasta

• Step 1: Bring a large pot of salted water to a boil. Use about 4-6 quarts of water for every pound of pasta to ensure it cooks evenly.
• Step 2: Add the pasta and cook for 2-3 minutes or until al dente. Fresh pasta cooks much faster than dried pasta, so keep a close eye on it.
• Step 3: Drain the pasta using a colander. Do not rinse the pasta, as this removes the starch that helps the sauce adhere to it.

Step-by-Step Recipe for Basil Pesto

Traditional Method Using a Mortar and Pestle

• Place the garlic cloves and a pinch of salt in the mortar.
• Crush the garlic until it forms a paste.
• Add the pine nuts and continue to crush until smooth.
• Gradually add the basil leaves and crush until a thick paste forms.
• Mix in the Parmesan cheese.
• Slowly drizzle in the extra virgin olive oil while stirring to combine.

Modern Method Using a Food Processor

• Add the garlic cloves, pine nuts, and basil leaves to the food processor.
• Pulse until finely chopped.
• Add the Parmesan cheese and pulse to combine.
• With the processor running, slowly add the extra virgin olive oil until the pesto reaches your desired consistency.
• Season with salt and pepper to taste.

For more tips on making fresh pasta, visit How to Make Fresh Pasta.

Detailed Instructions and Tips

Traditional Method Using a Mortar and Pestle

• Step 1: Place the garlic cloves and a pinch of salt in the mortar. The salt helps to break down the garlic and acts as an abrasive.
• Step 2: Crush the garlic until it forms a paste. Use a circular motion to grind the garlic against the sides of the mortar.
• Step 3: Add the pine nuts and continue to crush until smooth. The pine nuts will release their oils, adding richness to the pesto.
• Step 4: Gradually add the basil leaves and crush until a thick paste forms. Add the basil in batches to ensure even crushing.
• Step 5: Mix in the Parmesan cheese. The cheese adds a salty, umami flavor to the pesto.
• Step 6: Slowly drizzle in the extra virgin olive oil while stirring to combine. The oil helps to emulsify the pesto, giving it a smooth texture.

Modern Method Using a Food Processor

• Step 1: Add the garlic cloves, pine nuts, and basil leaves to the food processor. Pulse until finely chopped. Pulsing helps to control the texture of the pesto.
• Step 2: Add the Parmesan cheese and pulse to combine. The cheese should be evenly distributed throughout the pesto.
• Step 3: With the processor running, slowly add the extra virgin olive oil until the pesto reaches your desired consistency. Adding the oil slowly helps to emulsify the pesto.
• Step 4: Season with salt and pepper to taste. Adjust the seasoning as needed to suit your taste preferences.

Combining Green Spaghetti with Basil Pesto

• In a large mixing bowl, combine the cooked green spaghetti and basil pesto.
• Toss until the pasta is evenly coated with the pesto.
• Adjust the seasoning with salt and pepper if needed.
• Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired.

Detailed Instructions and Tips

• Step 1: In a large mixing bowl, combine the cooked green spaghetti and basil pesto. Use a large bowl to ensure the pasta is evenly coated with the pesto.
• Step 2: Toss until the pasta is evenly coated with the pesto. Use tongs or a pasta fork to gently toss the pasta and pesto together.
• Step 3: Adjust the seasoning with salt and pepper if needed. Taste the pasta and add more salt or pepper if necessary.
• Step 4: Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired. Garnishing with extra cheese and nuts adds flavor and texture to the dish.

Nutritional Information

This dish is not only delicious but also packed with nutrients. Here’s a breakdown of the nutritional content:

• Calories: Approximately 400 per serving
• Macronutrients: High in healthy fats from the olive oil and pine nuts, moderate protein from the Parmesan cheese and eggs, and carbohydrates from the pasta.
• Micronutrients: Rich in vitamins A and K from the basil and spinach, and minerals like calcium and iron.

Detailed Nutritional Breakdown

Calories

The calorie content of this dish is approximately 400 per serving. This includes the calories from the pasta, pesto, and any additional garnishes.

Macronutrients

• Fats: The dish is high in healthy fats from the olive oil and pine nuts. These fats are essential for brain health and provide long-lasting energy.
• Proteins: The dish contains moderate protein from the Parmesan cheese and eggs. Protein is important for muscle repair and growth.
• Carbohydrates: The pasta provides carbohydrates, which are the body’s primary source of energy.

Micronutrients

• Vitamins: The basil and spinach are rich in vitamins A and K. Vitamin A is important for vision and immune function, while vitamin K is essential for blood clotting and bone health.
• Minerals: The dish contains calcium from the Parmesan cheese and iron from the spinach. Calcium is important for bone health, and iron is essential for oxygen transport in the blood.

For more on the nutritional benefits of basil, check out Nutritional Benefits of Basil.

Variations and Additions

You can customize this dish to suit your preferences by adding various ingredients:

• Proteins: Grilled chicken, shrimp, or tofu
• Vegetables: Cherry tomatoes, bell peppers, or zucchini
• Vegan Option: Use nutritional yeast instead of Parmesan cheese and a flax egg instead of regular eggs
• Gluten-Free Option: Use gluten-free flour for the pasta dough

Detailed Variations and Additions

Proteins

• Grilled Chicken: Add grilled chicken breast slices for a protein boost. Season the chicken with salt, pepper, and Italian herbs before grilling.
• Shrimp: Sauté shrimp in garlic and olive oil and add them to the pasta for a seafood twist.
• Tofu: For a vegetarian option, add pan-fried tofu cubes. Marinate the tofu in soy sauce and garlic for extra flavor.

Vegetables

• Cherry Tomatoes: Halve cherry tomatoes and toss them with the pasta for a burst of sweetness and color.
• Bell Peppers: Sauté bell pepper strips and add them to the pasta for a crunchy texture.
• Zucchini: Spiralize zucchini and mix it with the pasta for added nutrients and a different texture.

Vegan Option

• Nutritional Yeast: Use nutritional yeast instead of Parmesan cheese for a cheesy flavor without the dairy.
• Flax Egg: Replace the eggs in the pasta dough with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).

Gluten-Free Option

• Gluten-Free Flour: Use a gluten-free flour blend for the pasta dough. Make sure to follow the package instructions for the best results.

Tips and Tricks for Perfect Green Spaghetti with Basil Pesto

• Common Mistakes to Avoid:
  • Overcooking the pasta: Fresh pasta cooks much faster than dried pasta.
  • Using too much oil: This can make the pesto too greasy.
  • Not blanching the spinach: This helps retain its vibrant green color.
• Expert Tips:
  • Use a combination of basil and spinach for a more vibrant green color.
  • Toast the pine nuts lightly before adding them to the pesto for a richer flavor.
  • Store leftover pesto in an airtight container with a layer of olive oil on top to prevent oxidation.
• Storage and Reheating Tips:
  • Store leftover pasta and pesto separately in the refrigerator for up to 3 days.
  • Reheat the pasta by briefly dipping it in boiling water.
  • Pesto can be frozen in ice cube trays for up to 3 months.

Detailed Tips and Tricks

Common Mistakes to Avoid

• Overcooking the Pasta: Fresh pasta cooks much faster than dried pasta, usually in just 2-3 minutes. Overcooking can result in mushy pasta. To avoid this, keep a close eye on the pasta and taste it frequently to check for doneness.
• Using Too Much Oil: Adding too much oil to the pesto can make it greasy and overpower the other flavors. Start with a smaller amount of oil and add more as needed to achieve the desired consistency.
• Not Blanching the Spinach: Blanching the spinach helps to retain its vibrant green color and makes it easier to puree. To blanch spinach, briefly boil it in water for 30 seconds, then immediately transfer it to an ice bath to stop the cooking process.

Expert Tips

• Combination of Basil and Spinach: Using a combination of basil and spinach in the pasta dough enhances the green color and adds a subtle flavor. The spinach also provides additional nutrients.
• Toasting Pine Nuts: Lightly toasting the pine nuts before adding them to the pesto enhances their flavor and adds a nutty aroma. Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until they are golden brown.
• Storing Pesto: To prevent oxidation and maintain the vibrant green color of the pesto, store it in an airtight container with a thin layer of olive oil on top. This creates a barrier that prevents air from reaching the pesto.

Storage and Reheating Tips

• Storing Leftover Pasta and Pesto: Store leftover pasta and pesto separately in the refrigerator for up to 3 days. This prevents the pasta from becoming soggy and allows you to reheat it without overcooking the pesto.
• Reheating Pasta: To reheat the pasta, briefly dip it in boiling water for 30 seconds to 1 minute. This helps to warm the pasta without overcooking it.
• Freezing Pesto: Pesto can be frozen in ice cube trays for up to 3 months. Once frozen, transfer the pesto cubes to a freezer bag

  for easy portioning. When you’re ready to use the pesto, simply thaw the desired number of cubes in the refrigerator or at room temperature.

  Serving Suggestions

  Green spaghetti with basil pesto is a versatile dish that can be served in various ways to suit different occasions. Here are some serving suggestions to inspire you:

  As a Main Course

  Serve the green spaghetti with basil pesto as a main course, accompanied by a simple side salad and a slice of crusty bread. This makes for a light yet satisfying meal that’s perfect for lunch or dinner.

  As a Side Dish

  Pair the green spaghetti with grilled meats or fish for a well-rounded meal. The fresh, herbaceous flavors of the pesto complement the smoky, savory notes of grilled proteins.

  For a Special Occasion

  Elevate the dish by adding gourmet ingredients such as truffle oil, shaved truffles, or a sprinkle of edible flowers. This makes for an elegant presentation that’s sure to impress your guests.

  Family-Style Serving

  Serve the green spaghetti in a large bowl, family-style, allowing everyone to help themselves. This is a great option for casual gatherings and encourages communal dining.

  Detailed Serving Suggestions

  Main Course

  • Side Salad: A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs well with the green spaghetti. The acidity of the vinaigrette balances the richness of the pesto.
  • Crusty Bread: Serve with a slice of crusty bread to soak up any leftover pesto sauce. Garlic bread or a baguette are excellent choices.

  Side Dish

  • Grilled Meats: Pair the green spaghetti with grilled chicken, steak, or pork chops. The fresh flavors of the pesto complement the smoky, savory notes of the grilled meats.
  • Fish: Serve alongside grilled or baked fish, such as salmon or sea bass. The herbaceous pesto enhances the delicate flavors of the fish.

  Special Occasion

  • Truffle Oil: Drizzle a small amount of truffle oil over the pasta for an added layer of luxury. The earthy aroma of truffle oil pairs beautifully with the basil pesto.
  • Shaved Truffles: For an extra touch of elegance, add shaved truffles on top of the pasta. This is a great option for special occasions or dinner parties.
  • Edible Flowers: Garnish the dish with edible flowers, such as nasturtiums or pansies, for a visually stunning presentation.

  Family-Style Serving

  • Large Bowl: Serve the green spaghetti in a large bowl, allowing everyone to help themselves. This encourages communal dining and makes for a relaxed, casual meal.
  • Additional Toppings: Provide additional toppings, such as extra Parmesan cheese, toasted pine nuts, and fresh basil leaves, so guests can customize their servings.

  Pairing Suggestions

  Pairing the right beverages with your green spaghetti and basil pesto can enhance the dining experience. Here are some suggestions for both alcoholic and non-alcoholic options:

  Wine Pairings

  • White Wine: A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio complements the fresh, herbaceous flavors of the pesto.
  • Rosé: A light, dry rosé pairs well with the dish, offering a balance of acidity and fruitiness.
  • Red Wine: For those who prefer red wine, a light-bodied red such as Pinot Noir or a young Chianti can work well.

  Non-Alcoholic Pairings

  • Sparkling Water: A glass of sparkling water with a slice of lemon or lime is a refreshing option that cleanses the palate.
  • Iced Tea: Unsweetened iced tea with a hint of lemon provides a refreshing contrast to the rich pesto.
  • Herbal Tea: A cup of herbal tea, such as mint or chamomile, can be a soothing accompaniment to the meal.

  Detailed Pairing Suggestions

  Wine Pairings

  • Sauvignon Blanc: The high acidity and citrus notes of Sauvignon Blanc complement the fresh basil and garlic in the pesto. Look for a bottle from New Zealand or the Loire Valley.
  • Pinot Grigio: A light, crisp Pinot Grigio from Italy or Oregon pairs well with the herbaceous flavors of the pesto. Its subtle fruitiness enhances the dish without overpowering it.
  • Rosé: A dry rosé from Provence or a Spanish rosado offers a balance of acidity and fruitiness that complements the pesto. The light, refreshing nature of rosé makes it a versatile pairing.
  • Pinot Noir: A light-bodied Pinot Noir from Burgundy or Oregon can work well with the dish. Its bright acidity and red fruit flavors provide a nice contrast to the rich pesto.
  • Chianti: A young Chianti with its bright acidity and cherry notes can complement the basil pesto. Look for a Chianti Classico for a more refined option.

  Non-Alcoholic Pairings

  • Sparkling Water: The effervescence of sparkling water helps to cleanse the palate between bites. Add a slice of lemon or lime for a hint of citrus.
  • Iced Tea: Unsweetened iced tea with a splash of lemon provides a refreshing contrast to the rich pesto. For a twist, try a flavored iced tea such as peach or raspberry.
  • Herbal Tea: A cup of herbal tea, such as mint or chamomile, can be a soothing accompaniment to the meal. The mild flavors of herbal tea won’t overpower the dish.

  Frequently Asked Questions (FAQs)

  Can I make the pasta dough ahead of time?

  Yes, you can make the pasta dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to use it, let it come to room temperature before rolling it out.

  Can I freeze the pasta dough?

  Yes, you can freeze the pasta dough. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Thaw the dough in the refrigerator overnight before using it.

  How do I store leftover pesto?

  Store leftover pesto in an airtight container in the refrigerator for up to 3 days. To prevent oxidation, pour a thin layer of olive oil on top of the pesto before sealing the container. You can also freeze pesto in ice cube trays for up to 3 months.

  Can I use a different type of nut in the pesto?

  Yes, you can use different types of nuts in the pesto. Walnuts, almonds, and cashews are all good alternatives to pine nuts. Each type of nut will impart a slightly different flavor to the pesto.

  Can I make the pesto without a food processor?

  Yes, you can make pesto without a food processor. Use a mortar and pestle to crush the garlic, pine nuts, and basil leaves into a paste. This traditional method allows for better control over the texture and flavor of the pesto.

  Can I make the pasta gluten-free?

  Yes, you can make the pasta gluten-free by using a gluten-free flour blend. Follow the package instructions for the best results, as gluten-free flours can vary in their properties.

  How do I prevent the pasta from sticking together?

  To prevent the pasta from sticking together, make sure to use plenty of water when boiling it. Stir the pasta occasionally during cooking, and toss it with a small amount of olive oil after draining.

  Can I add other ingredients to the pesto?

  Yes, you can customize the pesto by adding other ingredients such as sun-dried tomatoes, roasted red peppers, or spinach. These additions can add new flavors and textures to the pesto.

  How do I reheat leftover pasta?

  To reheat leftover pasta, briefly dip it in boiling water for 30 seconds to 1 minute. This helps to warm the pasta without overcooking it. You can also reheat it in the microwave, but be careful not to overheat it, as this can make the pasta mushy.

  Can I use dried basil instead of fresh basil for the pesto?

  Fresh basil is recommended for the best flavor and texture, but if you don’t have fresh basil, you can use dried basil as a substitute. Keep in mind that dried basil has a more concentrated flavor, so use it sparingly.

  Conclusion

  Homemade green spaghetti with basil pesto is a delicious and nutritious dish that showcases the vibrant flavors of fresh ingredients. By making the pasta and pesto from scratch, you can control the quality and taste of the final dish. Whether you’re serving it as a main course, side dish, or for a special occasion, this recipe is sure to impress.

  With the detailed instructions, tips, and variations provided in this guide, you’ll be well-equipped to create the perfect green spaghetti with basil pesto. Enjoy the process of making homemade pasta and pesto, and savor the delicious results!

  For more delicious dinner recipes, check out our  Recipe Collection and explore a variety of dishes that will delight your taste buds.