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Spaghetti with Lemon-Herb Pesto

This lemony pasta is ready in just 20 minutes and features a homemade pesto sauce. Try it year round for a burst of freshness.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
709 calories per serving


> 1 (16 oz) pkg spaghetti
> 1 lemon
> 3/4 cup walnuts
> 1 cup basil leaves
> 1/3 cup olive oil


Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Reserve 1 cup pasta water and drain well. Return drained pasta to pot.
While pasta is cooking, zest and juice the lemon into a food processor. To food processor, add the walnuts and basil. Season with salt and pepper. Blend 1 min., until herbs are broken down. Add the oil and process until a smooth paste forms.
To pot with drained pasta, add lemon pesto and ½ cup reserved pasta water. Season with salt and pepper. Toss well to combine, adding more pasta water as needed.


If desired, top with grated Parmesan cheese.

Substitute a variety of herbs for the basil, like mint and cilantro, or use a combo of them all.

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