- Pasta: 3/4 of a 14.5 oz box (approx. 300–310 g), cooked in very salty water (“like the ocean”)
- Basil: 1 package (12 g) lightly dried chopped basil or a large handful of fresh leaves or 3–4 tbsp dried basil
- Cashews: 1/3 to 1/2 cup unsalted
- Parmesan: 1/2 cup grated
- Garlic: 1 large clove (or 2 medium), peeled
- Lemon juice: 3 tbsp
- Salt: 1/8 tsp (optional, depending on pasta water saltiness)
- Olive oil: 1/3 cup (plus 1 tbsp more if needed)
- Pasta water: 1/2 cup reserved from cooking
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Cook the Pasta
Boil pasta in ocean salty water until soft. Before draining, reserve 1/2 cup of the cooking water. Drain and set aside. -
Make the Pesto
In a food processor, blend the basil, cashews, Parmesan, garlic, lemon juice, salt (if using), and olive oil until smooth and creamy.
Tip: If the sauce is too thick, blend in a bit of the reserved pasta water. -
Combine
Add 2/3 to 3/4 of the pesto sauce to the drained pasta. Toss gently, using reserved pasta water to loosen the sauce if needed.
Note: The amount of sauce you use will affect the strength of the flavor—feel free to adjust to your taste. Store leftover pesto in the fridge or freeze for later. -
Serve
Taste and adjust seasoning. Serve warm or cold, optionally topped with more Parmesan or fresh basil.