Vegan Basil Pesto Pasta with Cashews

How to tell when it is ready

Divide into bowls and garnish with extra basil or cashews.

Tips

• Boil pasta in salted water according to package directions until al dente.
• Blend basil, cashews, garlic, nutritional yeast, olive oil, lemon juice, salt and pepper until mostly smooth.
• Add a spoonful of pasta water and blend briefly until pesto is loose but still coats a spoon.
• Return pasta to warm pot off the heat.

Troubleshooting

• If pesto is too thick, add pasta water a spoon at a time.
• If pesto tastes bitter, blend briefly and add a little lemon or olive oil.

Substitutions

• Use walnuts or sunflower seeds instead of cashews.
• Use gluten-free pasta.

Variations

• Use parsley with some basil.
• Add chilli flakes.

Serving suggestions

• Add cherry tomatoes.
• Serve with a green salad.
• Top with toasted cashews.
• Add roasted courgette.

Make ahead

Prepare components ahead and store safely. Store pesto separately in a sealed jar with a thin oil layer for up to 3 days refrigerated. Pasta is best freshly tossed.

Storage

Store pesto separately in a sealed jar with a thin oil layer for up to 3 days refrigerated. Pasta is best freshly tossed.

Food safety

Refrigerate leftover cooked pasta within 2 hours; keep pesto chilled.genui{"citation":{"ref":"turn6search2"}}

Add cherry tomatoes. Store pesto separately in a sealed jar with a thin oil layer for up to 3 days refrigerated. Pasta is best freshly tossed.