Spaghetti with spirulina pesto

Basil, nuts, lemon, and freshly harvested spirulina. A pesto with a particularly deep green color that tastes like summer. The spirulina is added only at the very end and is not heated.

Savory · 20 minutes · 4 servings

Ingredients

• 1 large bunch of basil
• 40 g pine nuts or sunflower seeds
• 40 g Parmesan or 2 tbsp nutritional yeast
• 1 small clove of garlic
• 100 ml olive oil
• 1 tbsp lemon juice
• 2 to 3 tsp freshly harvested spirulina
• Salt and pepper
• 400 g spaghetti

Preparation

1. Lightly toast the pine nuts in a pan without oil and let them cool.
2. Finely blend the basil, nuts, Parmesan, garlic, lemon juice, and olive oil.
3. Mix in the spirulina briefly at the end and season with salt and pepper to taste.
4. Cook the spaghetti according to the package instructions, drain, and reserve a little pasta water.
5. Let the pasta cool slightly, fold in the pesto away from the heat, and stir in 2 to 3 tbsp of pasta water until creamy.

Tip

The pesto is also great on bread, with roasted vegetables, or as a dip. Covered with a little oil in a jar, it will keep in the refrigerator for 2 days.

Your spirulina, fresh from the windowsill

With the MySpirulina Farm, you harvest your own spirulina at home, always fresh. Find even more ideas in our recipes.