- 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 serving of pasta equals 2-3 ounces (60-85 g).
- 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.
- Don't heat the pesto as that would destroy the aroma of the basil. Simply mix it with warm pasta to reheat it naturally.
- 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.
- 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