Pasta al Pesto
This is the creamiest pesto pasta! Made with homemade pesto.
Servings: 4 people
Calories: 514kcal
Ingredients
Pesto
- ½ cup cashews swap out for pine nuts if you prefer
- 2 garlic cloves
- 3 ½ cups fresh basil
- ½ cup parmesan
- salt
- ½ cup olive oil
Pasta
- 12 oz fresh spaghetti
- salt
- grated parmesan to garnish
- fresh basil to garnish
Instructions
- Make your pesto. In a blender or food processor, combine the cashews (or pine nuts if you prefer!), garlic cloves, fresh basil, parmesan, some salt, and olive oil. Blend until smooth. Taste and see if you need to add more salt. If you feel it needs some acidity, add some lemon juice.½ cup cashews, 2 garlic cloves, 3 ½ cups fresh basil, ½ cup parmesan, salt, ½ cup olive oil
- Once smooth, place in a jar and store in the fridge until ready to use.
- Bring a large pot of salted water to boil. Cook the spaghetti according to directions, save 1 cup of pasta water.12 oz fresh spaghetti, salt
- Add the spaghetti back to the pot and add in your pesto. Toss and stir everything together. If the sauce seems to thick, you can drizzle in the pasta water until it is your desired consistency.
- Serve with grated parmesan and fresh basil.
Notes
Keep pesto green: add an ice cube to the blender or food processor to keep your pesto a vibrant green!
Storing Pesto: store in a jar and cover with a thin layer of olive oil. Keep in the fridge for up to 1 week.
Lemon: I make my pesto without lemon juice, however, if you taste the pesto and you want it to be more acidic then you can add up to 2 tablespoons of lemon juice.
Storage: I recommend serving this pesto pasta right away.
Nutrition
Calories: 514kcal | Carbohydrates: 39g | Protein: 13g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 9mg | Sodium: 222mg | Potassium: 223mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1206IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 3mg
