My favorite pasta al pesto (pasta with pesto!) It is a simple meal that uses minimal ingredients. It's budget-friendly and ready in 15 minutes, and a family favorite!
P.S. You will love my Ground Beef and Alfredo Pasta recipe or Cherry Tomato Pasta Sauce next.
Be sure to check out the video and tips below.
I 💚 carbs. Do you?
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PASTA AL. PESTO
Today I'm bringing you a twist on pasta el pesto because this is a blog that makes expensive food cheap! So, we're swapping pine nuts for cashew nuts and saving you some cash.
🎥 MY LATEST VIDEO
💰 WHY IS THIS RECIPE BUDGET-FRIENDLY?
🥜 . Cashews are cheaper than pine nuts!
- Traditional pesto uses eye-wateringly expensive pine nuts. Cashews are creamy, mild, and way more affordable. You get the same buttery richness without blowing the budget.
🌱. Basil can be swapped with baby spinach
- Fresh basil can be pricey out of season, but baby spinach is often cheaper, available year-round, and gives a similar vibrant green color. Plus, it still tastes amazing, especially when blended with garlic, oil, and nuts. You can also do half basil, half spinach.
🧄 . Pantry staples = no extra shopping
- Garlic, oil, salt, and maybe a splash of lemon juice—all basic staples that most kitchens already have. No need to buy fancy extras.
🧀 . Parmesan is optional (or swappable)
- You can use a cheaper hard cheese or nutritional yeast. Both add that salty, umami kick without the price tag of aged Parm.
SOME RECIPES TO TRY NEXT TIME
🥄 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.
- Reserve a cup of pasta cooking water before draining.
- 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.
- 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, using the reserved pasta water to achieve a silky, cohesive blend, or if you feel like the sauce needs to be thinner.
- Serve the Past al Pesto with a sprinkle of grated Parmesan cheese.
❓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, and you could serve it with a green salad on the side. Serving it hot is perfect for those colder days.
Consider adding other vegetables such as sautéed cherry tomatoes, roasted red peppers, artichokes, zucchini, green beans, or peas to the pasta for extra color and flavor.
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.
PASTA RECIPES TO TRY NEXT TIME
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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MY FAVORITE PASTA AL PESTO (PASTA WITH PESTO!)
- 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
My favorite pasta al pesto (pasta with pesto!) It is a simple meal that uses minimal ingredients. It's budget-friendly and ready in 15 minutes, 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 of fresh lemon juice
salt and pepper to taste
Instructions
Boil your favorite pasta in a pot of salted boiling water until al dente. Reserve ½ a cup of pasta water.
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, using the reserved pasta water to achieve a silky, cohesive blend, or if you feel like the sauce needs to be thinner.
Serve the Pasta 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. 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.
If the cashews are already salted, then you probably do not need to add more salt!
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.
Pesto is best enjoyed fresh. Serve spaghetti alla pesto immediately after tossing it in the sauce.
- Category: Main Course
- Method: No-Bake
- Cuisine: Italian
Let me know if you have any questions. Nikki x