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Cashew pesto pasta

Are you looking for a meat-free, light summer meal? Creamy cashews, Parmesan and basil is a combination you won’t want to miss out on. All this in only two steps!


½ cup grated Parmesan, plus extra to serve
½ cup cashews
½ cup basil
½ tsp sugar
1 garlic clove, peeled
½ cup olive oil
Salt and pepper
400g linguine, cooked

1. Place the Parmesan, cashews, basil, sugar and garlic in a food processor and pulse to combine. Slowly add the olive oil while processing until well combined and smooth. Season.
2. Toss the linguine with the pesto to coat. Serve with extra Parmesan and pepper.

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