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Green Lemon Pesto with Spaghetti

Today's recipe is an easy and quick to prepare pesto, which I prefer to eat with spaghetti but also tastes wonderful with all kinds of grains. This pesto is a thick, green sauce that tastes bright and herby from the parsley and spinach, and juicy and rich from the lemon and peas. It's garlic-like, with a pleasant grassiness that I always can't get enough of with pasta. True, I was a little concerned about the combination of pasta with lemon juice, but the lemon juice turned out to be exactly what this pesto needs to make the whole meal sparkle. So if you're looking for a quick, filling, and nutritious dinner idea, you've found it here. Have fun with it!

Green Lemon Pesto Ingredients

  • Peas - The peas make this pesto creamy which makes it even more delicious!

  • Lemon - Now that we have tried this combination, this is what truly makes this pesto special.

  • Parsley - The parsley makes this pesto green and gives it its flavor.

  • Spinach - I feel like leafy greens like spinach are the best substitutes for basil and that is why spinach is such a great addition to this pesto.

  • Garlic - Garlic has a strong, pungent taste that goes well with the rest of the ingredients.

  • Salt and Black Pepper! - These two ingredients are a must in this particular pesto as they enhance the flavor of the other ingredients and add spiciness.

  • Pasta - We use spaghetti because it is easy to combine with your pesto, however, feel free to use any pasta you wish. We also do not want to write a portion size for the pasta, as every person desires a different amount.

Green Lemon Pesto Tips

  • Blend Until Smooth - If your pesto is not smooth enough after you have blended it, try to add some olive oil and blend again. You could also use warm water and try it instead of cold water.

  • Mix in the Pesto - To make sure the spaghetti combines properly with the pesto, mix them in a pan over medium heat.

  • Portion Size - Your serving size can vary based on how much each person wants or on how creamy you want your pasta to be.

  • Pasta Water - Adding pasta water to the pesto will make the pesto stick better to your spaghetti.

  • Saltiness - Since you will most likely not be eating the pesto alone, but rather with pasta or something else, make the pesto salty as it will lose its saltiness after mixing.


Easy - 3 Portions - 10 minutes

  • 1 cup Peas

  • 1 cup Parsley

  • ½ cup Spinach

  • 4-5 tbsp Olive Oil

  • 2-3 tbsp Warm Water

  • 1 Lemon, juiced

  • 4 Garlic Cloves, minced

  • Salt and Black Pepper to taste


  1. Cook your spaghetti until just before al dente.

  2. Blend every ingredient in a blender until smooth and combined.

  3. Take a large pan, put it over medium heat and pour about ⅓ cup of the boiling pasta water in there. Then, add your pesto and stir.

  4. Drain your pasta when they are almost ready to eat (they need to be a bit harder since they will still absorb the additional pasta water and liquid from the pesto).

  5. Add the drained pasta to your pan and mix until properly combined with your pesto.

  6. Serve and enjoy!


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