Easy Pasta Al pesto (without pine nuts) is a simple meal that uses minimal ingredients. It's budget-friendly and ready in 15 minutes. It's vegan, dairy-free, and a family favorite.

I 💚 carbs and pasta and pesto
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PASTA AL. PESTO
This homemade spaghetti al pesto was created because we live In a world where the price of food seems to skyrocket faster than Elon Musk's rockets.
We're swapping pine nuts for cashew nuts because, apparently, even nuts have decided to join the inflation party.
We face a culinary problem: how can we make pesto without breaking the bank?
I bring you a twist on pasta el pesto.
I love meals that don't break the bank. Like Spicy Alfredo Pasta, Ricotta Pesto Pasta, Rigatoni Al Forno, Mushroom Pasta, Veggie Pasta, or Pepper and Cheese Pasta.
We are swapping pinenuts which are used for a more traditional pasta Genovese, for cheaper cashew nuts.
SOME RECIPES TO TRY NEXT TIME





💚 WHY THIS RECIPE WORKS
- Basil: Basil adds vibrant color, nutrients, and a mild earthy flavor to the dish.
- Cashew nuts: Cashew nuts bring a velvety richness to the pesto, offering a good alternative to traditional pine nuts, which cost a lot more.
- Lemon Zest: Fresh lemon juice adds a zestness and takes this sauce a notch up.
- Versatile + Easy: This allows you to customize it with your favorite ingredients. Add your favorite toppings such as cooked mushrooms or fresh tomatoes. If you are not vegan then add some shredded chicken for extra protein.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
CASHEW NUTS: Roasted and salted are best.
BASIL: Fresh, always!
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 pesto and linguine make a delicious combination.

👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
- Boil your favorite pasta in a pot of salted boiling water until al dente.
2. Reserve a cup of pasta cooking water before draining.
3. 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.
4. Don't over-pulse. Just a few short pulses at a time. Scraping down the sides as you go.
5. With the food processor running, drizzle in extra virgin olive oil until the pesto reaches your desired consistency.

6. Add a squeeze of fresh lemon juice to the pesto for a zesty kick and a small pinch of salt and pepper.
7. Toss the freshly cooked pasta in the homemade pesto sauce, using the reserved pasta water to achieve a silky, cohesive blend.
8. Serve the Past al Pesto with a sprinkle of grated Parmesan cheese.

📝 TIPS AND TRICKS
Extra Virgin Olive Oil:
Use high-quality extra virgin olive oil if possible
Season Well:
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.
Blend Gradually:
When processing the ingredients in a food processor, add them gradually. This helps achieve a smoother and more consistent texture. Don't over-pulse.
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.
Serve Immediately:
Pesto is best enjoyed fresh. Serve spaghetti alla pesto immediately after tossing it in the sauce for the most vibrant flavors.

❓FAQS
128 grams or 4.5 ounces.
Yes, cashews are inherently gluten-free. However, it's important to note that cross-contamination can occur during processing or packaging. It's advisable to choose cashews that are labeled as gluten-free
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.
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.
in salads
on sandwiches
in tacos
in wraps
with cheese and crackers

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: 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.
FREEZING: 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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EASY PASTA AL PESTO (WITHOUT PINE NUTS)
- Total Time: 5 min Prep Time + 10 min Cook Time + 30 min Freeze Time = 15 min Total Time
- Yield: 4 servings 1x
- Diet: Vegan
Description
Easy Pasta Al pesto (without pine nuts) is a simple meal that uses minimal ingredients. It's budget-friendly and ready in 15 minutes. It's vegan, dairy-free, and a family favorite.
Ingredients
2 cups fresh basil leaves
1 cup roasted cashews (If the cashews are already salted then you probably do not need to add more salt!)
1 garlic clove
5 tablespoons parmesan cheese (grated)
⅓ cup olive oil (extra virgin)
1 squeeze fresh lemon juice
salt and pepper to taste
Instructions
Boil your favorite pasta in a pot of salted boiling water until al dente.
In a food processor, combine the fresh basil, cashew nuts, garlic, and Parmesan cheese. Don't over-pulse. Just a few short pulses at a time. Scraping down the sides as you go.
With the food processor running, drizzle in extra virgin olive oil until the pesto reaches your desired consistency.
Add a squeeze of fresh lemon juice to the pesto for a zesty kick and a small pinch of salt and pepper.
Toss the freshly cooked pasta in the homemade pesto sauce.
Serve the Past al Pesto with a sprinkle of grated Parmesan cheese.
Notes
Don't over-pulse. Just a few short pulses at time. Scraping down the sides as you go.
Use good quality olive oil if possible.
Packaged, roasted cashew nuts work best.
Make sure you taste and then season some more if needed. Maybe a little more salt or a squeeze of lemon juice to make it more zingy and to your liking.
If the cashews are already salted then you probably do not need to add more salt!
- Category: Main Course
- Method: No-Bake
- Cuisine: Italian
Nikki says
Let me know if you have any questions. Nikki x