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Grey ceramic plate with twisted linguine covered with green basil pesto.

Pasta Al Pesto (Linguine With Pesto)

4.60 from 5 votes
Pasta al pesto is the perfect summer dish. Fresh basil, pine nuts and a few other simple ingredients are all you need to make the most delicious homemade basil pesto.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse Jennes


  • ½ cup (65 g) pine nuts
  • ½ cup (65 g) cashews
  • 2 (40 g) bunches of fresh basil more for topping
  • 8 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 clove of garlic or ¼ teaspoon garlic powder
  • 1 generous pinch of coarse sea salt
  • 4 servings of pasta gluten-free


  • Bring water to a boil. Add a generous pinch of salt.
  • Cook the pasta according to package directions. Drain when cooked.
  • Add the pine nuts and cashews to a blender or food processor. Blend until finely ground.
  • Next, add in the washed basil, olive oil, lemon juice, garlic and salt. If using a food processor, pulse until you obtain a chunky pesto. If using a blender, blend until combined. The texture will be creamier.
  • Mix the pasta with the pesto. Top with the fresh basil.



  1. 1 serving of pasta equals 2-3 ounces (60-85 g).
  2. To prevent the pesto from turning brown, blanch the basil leaves in boiling water for 5 seconds (not more) and dunk them in ice water right away. Pat the leaves dry before blending.
  3. Don't heat the pesto as that would destroy the aroma of the basil. Simply mix it with warm pasta to reheat it naturally.
  4. Storage tips: pour a layer of olive oil on top of the pesto to prevent oxidation. Keep it in the fridge in an airtight container for up to 5 days.
  5. Freezing tips: you can freeze the pesto for up to three months. I like to freeze it into ice cubes for easy portioning.


Calories: 710kcal | Carbohydrates: 65g | Protein: 12g | Fat: 47g | Saturated Fat: 6g | Fiber: 3g | Sugar: 2g
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