Easy Linguine with Basil Pesto Recipe (Edit recipe)

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This easy Pasta al Pesto is a classic Italian dish that comes together in just 15 minutes using a handful of fresh, simple ingredients. It’s perfect for cozy weeknight dinners or quick lunches when you want something satisfying without the fuss. This version features homemade pesto sauce made from fresh basil, garlic, olive oil and cashews. Once you’ve tried it, you’ll agree it’s far better than any store-bought version!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 4

Ingredients

320 grams Pasta, uncooked (I use whole wheat Linguine)
basil leaves (packed)basil leaves (packed)
cashewscashews
1 Tbsp Lemon Juice
2 cloves Garlic
vegetarian parmesan optional)vegetarian parmesan optional)
.5 cup Olive Oil, extra-virgin
1 tsp Salt
pepperpepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of salted water to a boil on medium heat and cook the pasta according to the package instructions to al dente (usually 8-11 minutes depending on the pasta). Reserve a small cup of pasta water before draining.
I use a blender for this recipe as I don't have a food processor. But both work well! If using a blender, add all the ingredients and pulse in intervals of 5-10 seconds until you get a smooth paste with some small chunky pieces. You don't want it to be completely smooth, so go in shorter intervals to better control the texture. If you use a food processor, add the basil, cashews, garlic, lemon juice and parmesan. Pulse until finely chopped. Then, while the processor is running, slowly add in the olive oil until you form a uniform paste with some small chunks. Season with salt and black pepper.
Once the cooked pasta is drained and placed in a large bowl or back in the pot, add about half of the pesto to begin with, and about 3 tbsp of the pasta cooking water.
Stir with tongs until well combined. Then adjust the pesto according to your preference.
Serve the warm pasta immediately and top with red pepper flakes, cherry tomatoes, parmesan cheese and fresh basil leaves before serving if desired!

Notes

You can make this dish vegan by omitting the parmesan and replacing it with vegan parmesan or nutritional yeast.
Try switching out the cashews for sunflower or pumpkin seeds to make this more budget friendly!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	666
Fat:	41 g
Carbohydrates:	22 g
Protein:	51 g
Cholesterol:	5 g
Sodium:	1360 mg
Fiber:	6 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.