EASY PASTA AL PESTO (WITHOUT PINE NUTS)

Tender strands of pasta swirled in a vibrant Easy Pasta Al pesto (without pine nuts)- green sauce. We're swapping pine nuts for cashew nuts because, apparently, even nuts have decided to join the inflation party.

I 💚 carbs

This homemade pesto pasta sauce recipe was created because we live In a world where the price of food seems to skyrocket faster than Elon Musk's rockets.

We face a culinary problem: how can we satisfy our taste buds without breaking the bank? I bring you an unconventional twist on classic basil pesto.

You might also like my, Coconut Milk Pasta, Rigatoni Cacio e Pepe, Easy Asparagus and Broccoli Soup, Mini Pizzetta Recipe , Chickpea Salad with Avocado, Creamy Veggie Pasta, or Spicy Pickled Onions.

💚 Why you will love this Pesto Pasta recipe

• Basil: Basil infusion adds vibrant color, nutrients, and a mild earthy flavor to the dish.

• Cashew Creaminess: Cashew nuts bring a velvety richness to the pesto, offering a delightful alternative to traditional pine nuts, which cost a lot more.

• Lemon Zest: Fresh lemon juice adds a zesty brightness that elevates the flavor.

• Versatile and Easy: This easy pasta recipe is a versatile canvas for your creativity, allowing you to customize it with your favorite ingredients.

Jump to:

• 💚 Why you will love this Pesto Pasta recipe
• Homemade Cashew Nut Pesto Sauce
• Ingredients needed and substitutions
• How to make pasta al pesto
• Tips and Tricks
• FAQS
• Make-ahead, storage, and reheating

Homemade Cashew Nut Pesto Sauce

Basil leaves take center stage in our take on Pasta al Pesto, bringing a burst of color, nutrients, and a mild earthy flavor to the dish.

Packed with vitamins A and C, iron, and antioxidants, basil not only enhances the visual appeal but also adds a nutritional boost.

The lush green of basil, the creaminess of cashews, and the zing of lemon juice combine to create an easy pasta dish that goes against tradition.

Ingredients needed and substitutions

CASHEW NUTS: roasted and salted are best.

BASIL: fresh

GARLIC CLOVE: 1-2 depending on your love of garlic

LEMON JUICE: or lime juice. Fresh is best and adds a little extra flavor.

OLIVE OIL: Use a good quality extra virgin olive oil.

PARMESAN CHEESE: swap this for nutritional yeast for a vegan sauce option.

PASTA OF CHOICE: such as spaghetti or linguine.

How to make pasta al pesto

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

• Pasta Perfection:

• Boil your favorite pasta in a pot of salted boiling water until al dente.
• Reserve a cup of pasta cooking water before draining.

• Nutty Richness:

• In a food processor, combine a generous handful of fresh basil, a cup of cashew nuts, a couple of garlic cloves, and a handful of Parmesan cheese.
• Pulse until the mixture forms a coarse paste.

• Liquid Gold:

• With the food processor running, drizzle in extra virgin olive oil until the pesto reaches your desired consistency.

• Lemon Lift:

• Add a squeeze of fresh lemon juice to the pesto for a zesty kick.

• Marriage of Flavors:

• Toss the freshly cooked pasta in the homemade pesto sauce, using the reserved pasta water to achieve a silky, cohesive blend.

• Garnish Galore:

• Serve the Past al Pesto with a sprinkle of grated Parmesan cheese, halved cherry tomatoes, and a drizzle of extra virgin olive oil.

Tips and Tricks

Extra Virgin Olive Oil:

• Use high-quality extra virgin olive oil to enhance the richness and depth of the pesto.

Toasted Garlic:

• For a milder garlic flavor, lightly toast the garlic cloves before adding them to the food processor. This reduces the pungency while still infusing the pesto with a savory taste.

Balance with Salt:

• Taste your pesto as you go and adjust the salt levels. Cashews can be salty, so be mindful of how much additional salt you need.

Reserve Pasta Water:

• Save a cup of pasta cooking water before draining. This starchy water can be used to adjust the consistency of your pasta sauce, making it creamier and helping it adhere better to the pasta.

Blend Gradually:

• When processing the ingredients in a food processor, add them gradually. This helps achieve a smoother and more consistent texture.

Choose the Right Pasta:

• Select a pasta shape that complements your pesto. Short pasta like fusilli or penne can catch the pesto, while long pasta like spaghetti can be elegantly coated.

Garnish Creatively:

• Garnish your Pasta al Pesto with additional Parmesan cheese, a drizzle of extra virgin olive oil, and a sprinkle of fresh herbs like parsley or chives.

Serve Immediately:

• Pesto is best enjoyed fresh. Serve the Pasta al Pesto immediately after tossing it in the sauce for the most vibrant flavors.

FAQS

What is 1 cup of cashews in grams?

128 grams or 4.5 ounces.

Are cashews gluten-free?

Yes, cashews are inherently gluten-free. Gluten is a protein found in wheat, barley, rye, and their derivatives but not in nuts, including cashews. Cashews are a type of tree nut that does not naturally contain gluten. However, it's important to note that cross-contamination can occur during processing or packaging, especially in facilities that also handle gluten-containing products. If you have a severe gluten allergy or sensitivity, it's advisable to choose cashews that are labeled as gluten-free or produced in facilities that adhere to strict gluten-free practices to minimize the risk of cross-contamination.

Can I serve it hot or cold?

Both ways are acceptable. Cold for the warmer days will give you a vibrant pasta salad. Serving it hot is perfect for those colder days.

Ways to use pesto without pasta

in salads
on sandwiches
in tacos
in wraps
with cheese and crackers

Pasta with pesto ideas (with vegetables)

Consider adding other vegetables such as sautéed cherry tomatoes, roasted red peppers, zucchini, green beans, or peas to the pasta for extra color and flavor. Shredded mozzarella and olives can also be added.

Make-ahead, storage, and reheating

MAKE-AHEAD: Pesto can be made ahead of time. Store in an airtight container or sealed jar in the fridge.

STORAGE:

1. Pesto Storage:
   • Store leftover pesto in an airtight container in the refrigerator. To prevent oxidation, press plastic wrap directly onto the surface of the pesto before sealing. Consume within two weeks once refrigerated.
2. Freezing Option: Both pesto and cooked pasta can be frozen separately. Freeze pesto in ice cube trays for easy portioning.

REHEATING: Gently reheat the pesto pasta in a saucepan or the microwave over low heat.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚

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