Ah, lovely pesto! But don’t you need olive oil and cheese to make pesto? No way! These ingredients are traditional, but they can simply be omitted, resulting in sauce that is lighter and fresher tasting, but still has plenty of that famous basil and garlic punch!
Pesto Pasta
Prep time:
Cook time:
Total time:
Serves: 4 (makes 1.3 cups pesto sauce, and 6.5 cups pasta)
Ingredients
- For the pasta:
- 1 package spaghetti pasta (12 ounces)
- 1 ounce cashews, walnuts, or pine nuts, ground (about ¼ cup; for optional garnish)
- For the pesto sauce:
- ⅔ cup water
- 3 ounces cashews, walnuts and/or pine nuts (about ¾ cup)
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped garlic (2 to 3 medium cloves)
- 2 ounces fresh basil (about 2 cups chopped)
Instructions
- Cook the pasta according to the package instructions. Drain and rinse with cool water, return the pasta to the pot, and set aside.
- To make the pesto, place all of the sauce ingredients (water, nuts, lemon juice, garlic, and basil) into a food processor, and process for 1 to 2 minutes, adding a little water, as needed. (You can also use a blender, which blends more quickly and results in a smoother sauce).
- Stir the pesto sauce into the pot of cooked pasta. Serve immediately as is or topped with ground nuts (use a rotary cheese grater to create a parmesan-like topping).
Notes
Some lightly cooked vegetables, such as onion, mushrooms, and/or summer squash, are delicious added to this dish, as are chopped fresh tomatoes.
Nutrition Information
Serving size: ¼ recipe, 1.5 cups Calories: 488 Fat: 15.3g Saturated fat: 2.3g Carbohydrates: 72.5g Sugar: 4.0g Sodium: 10mg Fiber: 4.3g Protein: 16.8g Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
Thanks, Cathy! We have 4 basil plants in our garden right now just waiting for a recipe like this!
Beautiful summer recipe. Thanks Cathy. I’ve even reduced the nuts in half at times and added same amount.of white cannellini beans. Saves some fat, still really tasty.
Thanks Tom! I added that option in the Nuts section above. 😉 Great idea.
This looks yummy!!! Was wondering what I could make and take over to my girlfriend’s house for her Birthday Dinner…..think this might be a winner!
Thanks for this wonderful pesto idea. We will try it tonight.
Thanks for this recipe. I like the suggestion of pesto sauce on potato wedges. I will definitely try that.
Another option is to boil, together with pasta, 1 diced potato and a bunch of green beans, strain and then season all together with the pesto sauce. This is the traditional way they do in Liguria (where pesto comes from).
Funny you should say that; I’m eating the leftover pesto sauce now with some potato, soba pasta, green beans, kale and tomoatoes! 🙂 Thanks for the tip!
Yes, I was thinking of the traditional potato and green bean version too. Thanks for this recipe. We use the walnuts and add ground black pepper. This is the ONLY whole food plant based pesto recipe my wife and I have ever really liked, and we have tried a bunch. We used to eat pesto a lot and make it from the garden, and now we can again. Thanks!!
Thanks for the comment, Randy! 🙂
This sounds so delicious! I can’t wait to try it. Thank you Cathy!
My five year old has his own garden this year and has 4 basil plants. I have been telling him we should make pesto because he really likes basil (even though it’s a green leafy thing-OH MY!) I think I am going to give this a go with him tonight! Would sliced almonds work? I think that may all be what I have on hand at the moment.
Hi Andrea, how cute! 🙂 They would work. Maybe soak them in the water for a bit first to soften them.
Your recipe is making me hungry. I might just forego making lentil soup tonight, and going with the pesto!!
my favourite addition to pretty much any dish – pesto:)
This looks wonderful! Can this pesto be frozen?
Hi Marla, I have not tried it but I’m thinking it would be okay. 🙂
I freeze this pesto in ice cube trays and then put it in plastic bags in the freezer. That way I have small portions whenever I need it;o))
What a good idea! 🙂
Terrific recipe, Cathy! Thanks so much for sharing:)
I just made this for dinner and it was fantastic! Who knew all that oil and cheese would never be missed!
Yay! 😉
Speaking of oil, Cathy, what makes nut oil so much healthir than olive oil?
Jim
That the nut (whole food) is still packaged as nature intended, with all of it’s nutrients. Oils are highly refined with most nutrients removed (so pretty nutrient void). Oils are very concentrated fats, the highest calorie food on the planet. Because oil is so concentrated, it can become addictive (like any overly refined/processed foods, i.e., sugar, salt) and is hard to moderate, and concentrated foods like these make us want to eat more of them and foods that contain them, which are usually not the healthiest (bread, cookies, etc). Oils also compromise the integrity of blood vessels over time.
Delicious recipe. But I am I doing something wrong? Mine began to turn brown shortly after I made it.
Hi Diana, Hmm, I’ve made mine many times and not had that issue; so not sure. Did you do any substitutions? A bit of lemon juice may help.
No substitutions BUT I did use a combination of 3 types of basil…regular Italian green, spicy globe and thai. Maybe the thai is the culprit as it has a hint of purple in its plant. I have sooo much growing in my garden of 4 different kinds (I also have all purple but didn’t use in the pesto). I’ll give it another whirl with all green. Thanks for such a great website! Love your food!
Ah, yes that could be it. Try it will all regular green basil and that probably won’t happen. 😉 Thanks!
when you weigh the 2 oz of basil, is that including the stems or just the leaves? do you have an approx. measurement (like 1 cup packed/loose, ect?) Thanks!
Hi Andrea, I don’t use stems, so just the leaves. I tried measuring by cup, and it just seemed that it would be too variable. But if you end up doing a bit more or less than I did, that’s fine. 🙂
Thanks Cathy! I realize you didn;t use the stems, I was just wondering if you bought a 2 oz package (would they even sell that size?) I imagine they woudl count the stems in the weight……I’m pregnant (please excuse the stupid questions! 🙂 ) I tried this last night and now I know what I did wrong. I doubled it, but didn’t double the basil. I did half walnuts, half pinenuts. Since I doubled everything (including the water) it was WAY too runny! I added a bit more nuts and all the left over basil I had (I had started with a huge bag from the farmers market, but with just the leaves it was about 2.5 oz. We also added some lemon and nutritional yeast and Salt(I know….I working on it!) becasue it lacked flavor (now I know why)-but still, both my 3 and 5 year old asked for seconds! I will make this again and use the correct basil measurments next time! Thanks!
Ah! Thanks for the update. 🙂 Glad your kids enjoyed it!
Perfect timing as I just bought fresh basil at the Farmer’s Market. Beautiful photographs that just make me want to take a bite! I am so delighted to have found your blog and have passed on the link to my daughter.
Thanks Tami! 🙂 Welcome!
I just made it and then proceeded to stand over the food processor eating it with a spoon! Phenomenal!
Hi Cathy – I am new to your blog and loving the recipes 🙂 This one looks delish – I am wondering however, if this would taste good with spaghetti squash or zucchini pasta, rather than traditional pasta. Have you tried it this way at all? Would love to hear your thoughts on it!
Hi Cassie, yes I think it would. I’ve tried it with marinara but not with this. Raw or cooked zucchini works well, cup into strips using a mandolin or spiralizer.
Hi Cassie-I actually ate it this way and it was yummy. I actually threw some fresh cut tomatoes in a non-stick pan to soften and and threw in the zucchini pasta as well then added the pesto by the spoonful till the right consistency. It was Really yummy-try it!
Thanks for this wonderful recipe! I used pecans as the nut ingredient, and it still turned out great. Gina’s comment describes me perfectly – standing over the food processor eating it with a spoon.
I used almonds, it was great!
Love this recipe. Thanks for some great ideas on how to use it too!
Thanks a lot.
Pesto pasta is one of my favorites. I have always made the pesto using oil and pine nuts, but this variation look fantastic.
Wow! This is the best pesto recipe I’ve ever tasted! I have to admit I was skeptical about leaving out salt. I usually add white miso paste to my pesto sauces to give it that “umami” flavor, but I was pleasantly surprised to find out it doesn’t need it. I did add the juice of a small lemon, and I sprinkled a bit of nutritional yeast on the pesto pasta. The flavors of the basil, walnuts, and garlic really shine without the salt. Yay!
Thanks for the comment Jen! 😉 Yay!
Hi Cathy, this pesto recipe and your cole slaw look fantastic==I can’t wait to try them!! and your presentation is delightful !! See you at True North soon. :Laraine
Thanks Laraine! 🙂 See you soon!
Well! Cathy Fisher nails it again! This. Was. Delicious. The processed-in raw walnuts add just the right amount of richness (so much so you don’t miss the traditional oil at all), while at the same time the sauce is light and fresh — you don’t feel bogged own after this pesto.
I did add fresh lemon juice and a bunch of chopped dino kale, and I used a quinoa/corn blend pasta.
Thanks for another winning recipe — blue ribbon yum.
Yay! Thanks so much Erika! 😉
What are the calories or nutrition on just the pesto. And do you have to use fresh or would herbs from a container you buy okay…the stuff already chopped
Hi Katie, I don’t calculate calories at this point; maybe in the future. If you mean dried herbs, those won’t work. But if it’s fresh in a container, that is fine. 🙂
Made this tonight. Sooo good
Cathy, thank you so much for this and all your beautiful recipes! I grew up on pesto, and even after being vegan for years, have yet to find the perfect recipe. Can’t wait to try this!!
Hey Cathy! Thanks so much for the recipe!! So would navy beans work for the walnut substitute & if so, would that be 1/2 cup still? & also great presentation! I see you added the grape tomatoes, which i reckon will be nice to have with. What was the yellow item as well please?
Yes, 1/2 cup. The yellow are summer squash. 🙂
Thank you very much!
Love this recipe, but I cannot remember what type of nut I’ve used before……think I did a combo of walnuts and raw cashews. However I have roasted cashews as well as raw at home right now and wondering if anyone has an opinion about raw or roasted. Thanks!
I think pine nuts are traditionally used, but they are so expensive; so I use cashews and walnuts mostly. I’ve not tried roasted but it’s probably good. 🙂
I’m slowly introducing myself to plant-based eating and this is one of my favorite sauce recipes so far! It has the true fresh taste of pesto – and is easy to make! I prepared my pasta with some zucchini and squash with a bed of spinach underneath the noodles so that the spinach slightly wilted. So yummy! Thank you for this recipe and for sharing your experience and knowledge throughout your site.