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Caesar Pesto Pasta


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  • 1 lb spaghetti
  • 1 c. packed coarsely chopped outer romaine leaves or kale leaves
  • 1/3 c. grted pecorino-romano, plus more for serving
  • 2 cloves garlic, halved
  • 1 lemon, juiced
  • 1 Tblsp dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp worcestershire sauce
  • 3 Tblsp pine nuts, toasted
  • 1/3 c. olive oil
  • S&P



Step 1

Add spaghetti to boiling salted water and cook til al dente. Reserve 1 cup of the cooking water.

Puree the romaine with next 6 ingredients, Add pine nuts and 1/4 cup oil and process. Stream in additional oil to make a thick pesto; season with salt.

Combine pasta, pesto and reserved cooking water, Toss to combine and serve with extra cheese.

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