Basil Pesto Spaghetti

Updated: 25 June 2012 | Author: Bulla Dairy Foods

Hey pesto!


  1. Bring a large pot of salted water to the boil and cook the spaghetti as per pack instructions (15- 20 mins) Note, if using fresh pastas, cooking time will be only be 3-5 minutes.
  2. Place the basil leaves, garlic and pine nuts into the work bowl of a food processor and process until well combined.
  3. Add the lemon zest, parmesan cheese and Bulla Light Cream. Process until a thick creamy sauce is formed.
  4. Stir in the lemon juice.
  5. Toss the ¾ of the creamy pesto through the spaghetti and mix well.
  6. Serve the creamy pesto pasta garnished with shaved parmesan, basil leaves and freshly ground black pepper.
Basil Pesto Spaghetti


  • 300g spaghetti
  • 2 cups fresh basil leaves
  • 4 cloves roasted garlic
  • 100g pine nuts, toasted
  • Zest and juice of 1 lemon
  • ½ cup parmesan cheese, grated
  • 300ml Bulla Light Thickened Cream
  • Shaved parmesan to garnish
  • Freshly ground black pepper, to taste

Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4-6 

Pesto may be made 5 days prior to serving but do not add the lemon juice until serving.

Pesto is delicious on chicken then baked and served on salad leaves or pasta.

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