Pesto on Spaghetti Squash

When Life Gives you Basil!

Pesto Spaghetti Squash

Sometimes I get a bit carried away at the farmers market and come home with vegetables i’ve never heard of…or  sometimes a pound of basil. This week I came home with more basil than I knew what to do with, so I bought some pine nuts and made pesto!


(makes 4 servings, or so)

-4 cups basil (lightly packed)
-1/3 of a lemon (or 3 tbs lemon juice)
-1/4 cup pine nuts
-1/4 cup olive oil
-1 garlic clove

-chopped parsley (you can skip this if you’re not a parsley fan)
-shaved parmesan cheese (I used romano pecorino – any strong aged cheese will work)
-1 can stewed tomatoes

You can easily skip the cheese to make this a dairy friendly option – it has enough good things, it doesn’t need the cheese!


-If using a food processor, place everything in together and chop until smooth
-If using a blender you may not want to add the cheese until after (it may not blend well depending on your blender blade)
(I used  my nutribullet and the cheese was fine)
-Add salt and pepper to taste

I used my pesto on spaghetti squash and topped it off with a can of stewed tomatoes and a little grated parmesan cheese

I’ve never stored my pesto in the freezer before, but i’ve heard you should pour some of the oil to the top of your pesto to help preserve it longer. Because I have a ridiculous amount of pesto now, I am going to try this & i’ll report back!

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