Squid Ink Spaghetti With Basil Pesto

Stylish Appetiser Bites:

Squid ink pasta is one of those ingredients that immediately makes a dish feel a little more high-end, so perfect if you are looking for stylish appetiser bites.

There’s something undeniably striking about those glossy black strands on a plate- they command attention before anyone even tastes a bite.

I love using black pasta when I want stylish appetiser bites that feel bold & dramatic, but without spending a long time prepping.

Squid Ink spaghetti is rich and savoury, but not too heavy when served as an appetiser, and it’s the perfect blank canvas for something fresh and vibrant to balance it out.

That’s where the pesto comes in…a simple addition, a colourful contrast & a familiar flavour.

Instead of going traditional with just basil, Parmesan & pine nuts, I like to use a mix of baby spinach, sweet basil and blend pine nuts with sunflower seeds.

And of course in my book, a little garlic never goes astray 😉

The sunflower seeds give a different nuttiness that’s less buttery than pine nuts, and they hold their crunch well.

Garlic olive oil and a little fresh garlic make the pesto fragrant, while Parmesan adds creaminess and depth of flavour.

The result is a bright, herbal sauce that lifts the pasta without competing with the ink’s natural flavour.

Homemade basil pesto, would have to be one of my favourite pestos of all time, I never tire of it.

Finishing the dish is all about layering textures and colours as always.

Drizzling over basil oil for extra fragrance and gloss, sprinkling toasted pine nuts for warmth and crunch, and scattering baby basil leaves for freshness and visual appeal.

The contrast between the dark pasta and vivid green toppings is stunning- it really makes the dish pop on the table.

Serving this in smaller portions like on these ceramic spoons, almost like a first course or part of a grazing menu, creates immediate interest.

A neat twirl of black spaghetti on a white spoon or plate with the green pesto running across it looks classy & polished & will more than likely get a head turn.

Guests are instantly drawn in, curious about the dramatic colour, and the flavour doesn’t disappoint.

You get a mix of creamy pesto, salty ink, crunchy nuts, and fragrant basil- all in one bite.

The beauty of this dish is that it looks far more complicated than it is.

You don’t need to fuss over fancy techniques or spend hours on prep.

The pasta and pesto do the heavy lifting, while the basil oil, toasted nuts, and fresh leaves finish it off.

These stylish appetiser bites are the perfect dish for a dinner party, a casual grazing board with friends, or any time you want a meal that deserves the spotlight & feels elevated without being intimidating.

And if you have a preferred pesto combination, by all means bring that to the table.

Serving and plating tips:

• Use a white or light-coloured plate to make the black pasta stand out.
• Twirl small portions into neat nests so each guest gets a visually appealing bite.
• Serve these stylish appetiser bites with a small drizzle of extra basil oil or virgin olive oil right before serving for that fresh, glossy finish.
• Add texture to garnish with extra crushed toasted pine nuts.
• Garnish further with fresh baby basil leaves or green micro herbs.

Squid ink pasta is one of those ingredients that rewards simplicity. Keep the flavours clean, let the colours shine, and don’t overcomplicate it.

With just a few well-chosen toppings, you have cocktail party bites that look stunning, taste layered and sophisticated, and are surprisingly easy to pull together.

Squid Ink Spaghetti With Basil Pesto

(Serves 10 Prep 45 Mins)

You will need:

Squid Ink Spaghetti

A dramatic, jet-black pasta infused with squid ink for a subtle briny depth and luxurious colour. Its delicate seafood essence pairs beautifully with both creamy and herby sauces, making it a striking base for elegant appetisers or main courses.

Squid Ink Sauce

A glossy, umami-rich sauce made from a blend of squid ink, garlic, olive oil, and seafood stock. It adds a savoury, oceanic flavour that complements the pasta while enhancing its striking colour and visual appeal.

For the Pesto

Fresh Baby Spinach

Baby spinach is tender, with vibrant coloured leaves that provide a mild, earthy foundation for the pesto. They balance the intensity of basil and contribute to a smooth, velvety texture but also add extra colour in contrast to the dramatic black spaghetti.

Sweet Basil

Love, love, love sweet basil! It is amazingly fragrant & brings a signature freshness and sweet peppery note to the pesto, perfectly balancing the richness of the cheese and olive oil.

Sunflower Seeds

Sunflower seeds are a nutty, buttery alternative to traditional pine nuts that still add body and texture to the pesto. Their mild flavour allows the basil and garlic to shine but by all means stick with traditional pine nuts if you prefer.

Garlic Olive Oil

Infused with fresh garlic, this oil enhances the pesto with aromatic depth and a gentle heat, while providing the base for a luscious, emulsified consistency.

Garlic Cloves

Fresh garlic cloves lend a bold, pungent kick that rounds out the pesto’s flavour. Roasting them first can soften their intensity and add a hint of sweetness, but I love raw- can’t beat it.

Parmesan Cheese

Grated aged Parmesan adds savoury umami and a salty finish that ties the pesto together. Its granular texture adds to a satisfying bite and rich creaminess when blended.

Toasted Pinenuts

Lightly toasted to bring out their buttery aroma and toasty crunch, to add to the pesto & a little extra for the garnish to add texture and warmth to the finished dish.

Sweet Basil Leaves (garnish)

A few whole leaves used for garnish. They add a burst of colour and fragrance, reinforcing the freshness of the pesto and balancing the squid ink’s savoury intensity.

Basil Oil

A vibrant green finishing oil made by blending basil leaves with olive oil. It enhances the colour once again and brings that intense aroma, adding a silky sheen and fresh herbal notes when drizzled over the pasta.

Instructions:

For the Spaghetti

1. Fill a medium-sized pot with water and bring it to a rolling boil over high heat.
2. Once boiling, add a generous pinch of salt to the water, then gently add the spaghetti.
3. Cook the pasta for approximately 8–10 minutes, or until it is al dente- tender but still slightly firm to the bite.
4. Once cooked, drain the spaghetti in a colander, shaking gently to remove any excess water.
5. Return the drained spaghetti to the pot while it’s still warm.
6. Pour in the squid ink sauce and stir gently over medium heat until the pasta is evenly coated and glistening black.
7. Once well combined, turn off the heat and set aside while you prepare the pesto and basil oil.

For the Pesto

1. Place all the pesto ingredients into the clean bowl of a small food processor.
2. Pulse several times to break down the ingredients, then blend until the mixture reaches a grainy, slightly coarse texture– you want it to be fragrant and vibrant, not overly smooth.
3. Taste and adjust seasoning if needed, adding a touch more olive oil or salt to balance the flavours.
4. Set aside, reserving a little pesto for garnishing at the end.

For the Basil Oil

1. In a small bowl or mortar, tear 5–6 fresh basil leaves into pieces to release their natural aroma.
2. Add 2 tablespoons of good-quality olive oil.
3. Lightly crush or stir the leaves into the oil to infuse it with flavour.
4. Let the basil oil sit for a few minutes before using, allowing the fragrance to develop.

For Serving

1. Just before serving, gently swirl a small amount of basil pesto through the squid ink spaghetti, creating subtle streaks of green while keeping the black colour visible.
2. Using two forks, twirl a small portion of the spaghetti onto one fork, creating a neat nest.
3. Carefully place the twirled portion onto a ceramic serving spoon.
4. Repeat the process with the remaining spoons until all portions are plated.
5. Garnish each spoon with a fresh basil leaf, a sprinkle of crushed toasted pine nuts, and a small dollop of pesto.
6. Finish each serving with a light drizzle of basil oil for shine and aroma.
7. Wipe the edges of each spoon clean for a professional presentation before serving.

Enjoy!

Helpful Hints:

• Squid ink pasta, although black when uncooked, will lose some colour once it has been boiled, so the squid ink sauce just helps to add some colour back in.

• If you are adding a different pesto to these stylish appetiser bites, then try to make it a contrasting colour like sundried tomato or chilli & garlic in keeping with the dramatic presentation & flavours that work with seafood.

• Try not to mix the pesto into the spaghetti completely, to avoid the contrasting green colour disappearing into the squid ink spaghetti.

Squid Ink Spaghetti With Basil Pesto

Recipe

(Serves 12 Prep 45 Mins)

Ingredients

• 150gm Pirro Squid Ink Spaghetti
• 60gm Contorno Squid Ink Sauce

For the pesto

• 1/2 Cup Baby Spinach
• 1 Cup Sweet Basil
• ¼ Cup Sunflower Seeds
• 2 Tbsp Garlic Olive Oil
• 2 Garlic Cloves
• 1 tsp Sea Salt
• 80 gm Parmesan cheese
• 2 Tbsp Basil Oil
• 1/4 cup Toasted Pinenuts (+ 1 Tbsp for Garnish)
• 12 Baby Sweet Basil Leaves (Garnish)

For the Basil Oil

• 5-6 Basil leaves
• 2 Tbsp Olive oil

Method

For the Spaghetti:

1. Bring a medium pot of water to a boil.
2. Add the spaghetti and cook until al dente (approximately 8-10 minutes).
3. Drain the spaghetti using a colander, then return it to the pot.
4. Stir in the squid ink sauce over medium heat until evenly coated.

For the Pesto:

1. Place all pesto ingredients into the clean bowl of a small food processor.
2. Blend until the mixture reaches a coarse, grainy consistency.

For the Basil oil

• Place 5-6 basil leaves in a mortar or bowl
• Add 2 Tbsp olive oil
• Using a pestle, grind the basil leaves in the oil until they are blended in well

To Serve:

1. Gently swirl a little basil pesto through the squid ink spaghetti, reserving some for garnish.
2. Using two forks, twirl a small portion of spaghetti onto one fork and place it neatly on a ceramic spoon.
3. Repeat with the remaining spoons.
4. Garnish each spoon with a fresh basil leaf, a sprinkle of crushed toasted pine nuts, and a small drizzle of pesto.
5. Finish with a drizzle of basil oil

Wine Pairing Suggestions:

Squid ink spaghetti with basil–spinach pesto is a beautiful play of earthy, herbal, and oceanic flavours to create these stylish appetiser bites. The wine should complement the umami from the squid ink while balancing the freshness of the pesto and richness of the cheese and oil. Here are some wine pairing options:

Whites

Vermentino (Italy)
A crisp, citrusy white with saline minerality that echoes the subtle brininess of the squid ink. Its herbal undertones harmonise beautifully with basil and spinach pesto.

Albariño (Spain)
Light-bodied and aromatic, with notes of lime, green apple, and sea spray. Albariño enhances the seafood essence of the dish but doesn’t overpower it.

Sauvignon Blanc (Loire Valley or Marlborough)
Bright acidity cuts through the richness of the pesto and cheese. Choose a version with grassy, herbal tones to echo the basil and spinach.

Pinot Grigio (Friuli, Italy)
A clean and mineral-driven Pinot Grigio complements both the dark squid ink pasta and the fresh, green flavours of the pesto- perfect for a light yet elegant pairing.

Rosé

Provençal Rosé (France)
Dry and delicate, with subtle notes of strawberry, melon, and herbs. Its crisp acidity refreshes the palate between bites of rich, garlicky pesto.

Sparkling

Franciacorta or Brut Prosecco (Italy)
Effervescent and refreshing, these Italian sparklers lift the umami of the squid ink and cleanse the palate after each bite- ideal if serving the dish as an appetiser.

Light Red

Etna Rosso (Sicily)
Made from Nerello Mascalese grapes grown on volcanic soil, this wine has gentle tannins and mineral notes that complement the squid ink while matching the pesto’s depth.

Pinot Noir (Oregon or Burgundy)
A soft, elegant Pinot Noir brings subtle earthiness that would work surprisingly well with squid ink pasta, especially if the dish leans toward savoury or smoky tones.