A quick and easy pesto that tastes just like summer!
This one is a quick and easy recipe that will stop you from ever buying store bought pesto again. Trust me.
I know, the real pesto is made with pine nuts. However, pine nuts can be expensive and difficult to find. Cashews are a wonderful alternative, and they won’t make it any less delicious!Jump to Recipe
You can use this pesto for pasta, of course, but it will be equally delicious spread on a sandwich, or to spruce up your veg, or even to posh up a boring soup. Endless possibilities to pesto up your life!
I love to make my life easier and use a mini blender, but if you are really committed to the cause, use a pestle and mortar.
I have used rigatoni here, but feel free to use any kind of pasta that makes your heart beat a little faster (click here if you need a refresh on how to cook your pasta properly).
Cashew Pesto Pasta
- 400 g Rigatoni
- A whole bunch Basil
- 100 ml Olive oil
- 100 g Parmigiano
- 1 tbsp Salt
- 50 g Cashew nuts
- 2 cloves Garlic
- Put all the ingredients (except the pasta) in a blender and blitz away. If you prefer a runnier consistency, add more olive oil.
- Meanwhile, cook the rigatoni in a large pot of boiling salted water.
- Once your pasta is ready, drain it and put it back into the pot. Stir in your beautiful pesto, and add a bit of pasta water to loosen it up.
- Serve with some fresh basil, and enjoy!