Spaghetti with Fresh Pesto and Chilli Sea Salt


30 minutes

Serves 4



600g dried spaghetti
Chilli Sea Salt

For the pesto:
100g fresh basil leaves
100ml extra virgin olive
50g parmesan, grated
50g pine nuts
Juice of 1 lemon
1/2 clove garlic



  • Place all the ingredients for the pesto in a food processor and blend until all the ingredients are finely chopped. Adjust the consistency by adding up to 50ml more olive oil if necessary. Season with a little sea salt and pepper, but remember to go easy on the salt as we will be sprinkling more on top shortly.
  • Cook the spaghetti according to the instructions on the packet.
  • Drain the spaghetti well then mix with a few spoonfuls of pesto until it is nicely coated.
  • Divide the spaghetti between 4 plates and finish with a generous sprinkle of Chilli Sea Salt.

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