Average: 0 (0 votes)
Active time
15 minutes
Total time
20 minutes
8 servings
Serving Size
1/8 recipe

2 cloves garlic, coarsely chopped

1 teaspoon coarse salt 

2 cups packed fresh basil leaves

⅓ cup dry roasted unsalted peanuts, lightly toasted

⅔ cup freshly grated Parmigiano Reggiano cheese

½ cup extra virgin olive oil (preferably Ligurian)

1 pound whole grain spaghetti

  1. Grind the garlic and coarse salt in the food processor.
  2. Add the basil leaves and process until a thick paste forms.
  3. Add the peanuts, Parmigiano Reggiano and extra virgin olive oil.
  4. Taste to adjust seasoning, if necessary.
  5. Cook the pasta al dente, as per instructions on the box. 
  6. Serve with the pesto, adding extra virgin olive oil, if needed.

An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org


Calories: 390
Total Fat: 20g
Saturated Fat: 3.5g
Sodium: 420mg
Carbohydrate: 44g
Fiber: 6g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 12g

Yield: 8 servings

Serving Size: 1/8 recipe

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