Easy Pasta Al Pesto (Linguine with Pesto)
This easy pasta al pesto is the perfect weeknight meal. All you need are a few simple ingredients and 15 minutes. Naturally vegan and gluten free.
Servings: 4 people
Calories: 419kcal
Equipment
- Blender or food processor
Ingredients
- 4 servings uncooked pasta (I've used linguine) (around 12oz/340g)
- ¾ cup cashews or pine nuts (see note below for substitution) (90g)
- 2 packed cups fresh basil leaves, plus more to serve (about 50g)
- 2-3 cloves garlic, crushed
- 8 tablespoon olive oil
- 1 tablespoon lemon juice
- 1½-2 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water (salted) to a boil. Add pasta to boiling water and cook according to package instructions (usually 7-10 minutes). Drain when al dente and return to pot to keep warm.
- While pasta is cooking, add cashews to a food processor or blender and process until fine.
- Add basil, crushed garlic, olive oil, lemon juice, salt and pepper, and process until combined but still slightly chunky. (If using a blender, the texture will be more of a smooth paste.) Adjust seasoning if needed.
- Add pesto to warm pasta and toss to combine. Serve with additional basil leaves, or cherry tomatoes if desired.
Notes
Cashews - Switch out cashews for pine nuts, or sub half the cashews for sunflower or pumpkin seeds for a cost-effective version.
Lemon zest - For a fresher-tasting pesto, add the zest of one lemon before blending.
Cheese - If desired, switch out half the cashews for your favourite cheese. I love Violife Just Like Parmesan.
Gluten free - This pesto is naturally gluten free, but be sure to use a non-wheat pasta if you follow a gluten free diet.
Nutrition
Calories: 419kcal | Carbohydrates: 14.6g | Protein: 5.3g | Fat: 40.2g | Saturated Fat: 6.4g | Sodium: 3203mg | Potassium: 195mg | Fiber: 1.3g | Sugar: 1.7g | Calcium: 39mg | Iron: 2mg