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Pesto Pasta

  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 4 (makes 1.3 cups pesto sauce, and 6.5 cups pasta) 1x


  • For the pasta:
  • 1 package spaghetti pasta (12 ounces)
  • 1 ounce cashews, walnuts, or pine nuts, ground (about 1/4 cup; for optional garnish)
  • For the pesto sauce:
  • 2/3 cup water
  • 3 ounces cashews, walnuts and/or pine nuts (about 3/4 cup)
  • 2 tablespoons lemon juice
  • 2 teaspoons finely chopped garlic (2 to 3 medium cloves)
  • 2 ounces fresh basil (about 2 cups chopped)


  1. Cook the pasta according to the package instructions. Drain and rinse with cool water, return the pasta to the pot, and set aside.
  2. 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).
  3. 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).


Some lightly cooked vegetables, such as onion, mushrooms, and/or summer squash, are delicious added to this dish, as are chopped fresh tomatoes.


  • Serving Size: 1/4 recipe, 1.5 cups
  • Calories: 488
  • Sugar: 4.0g
  • Sodium: 10mg
  • Fat: 15.3g
  • Saturated Fat: 2.3g
  • Carbohydrates: 72.5g
  • Fiber: 4.3g
  • Protein: 16.8g
  • Cholesterol: 0