Basil Pesto + Basil Pesto Spaghetti

There are days when I still feel like I am cooking for nobody. And I can’t seem to shake that feeling off. It was a little bit surprising to discover my Ykaie’s love for pesto. I already knew she loved oil-based sauces for pasta but I didn’t think she would love a strong basil flavor.It is a good thing, though. I had to make one for her.She easily finished two small servings for lunch yesterday.

I couldn’t find any pine nuts so I used almonds, instead.



Easy Basil Pesto

  • Author: The Peach Kitchen


  • 3050 fresh basil leaves, washed and dried
  • 1 cup extra virgin olive oil
  • 2 cloves garlic
  • 23 tbsp almonds
  • 34 tbsp parmesan cheese,grated
  • salt to taste


  1. Historically, pesto is made by crushing the leaves with mortar and pestle but of course, I used a food processor to combine and blend all the ingredients. Just put everything inside the food processor and blend until smooth.
  2. If you are going to make Spaghetti Al Pesto, cook spaghetti according to package direction and just mix in 3-4 tbsp of pesto to a plate of spaghetti. Sprinkle grated Parmesan Cheese on top and serve.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook