This pesto pasta is the besto around! I find traditional pesto pasta meals can feel heavy, so I prefer this recipe because it uses less oil and cheese without compromising taste.


½ cup raw cashews, soaked in hot water (can sub pine nuts or walnuts)

5 cups loosely packed spinach leaves

1 cup loosely packed basil with the thick stems removed

¼ cup unsweetened dairy milk

1 tbs lime juice

½ tsp black pepper (to taste)

1 tsp crushed red pepper (to taste)

8 oz pasta of your choice

1 tsp olive oil

1 tbs minced garlic

Salt (to taste)

Optional – parmesan cheese


1 Cook the pasta for 1 min less than the directions. Drain the pasta and keep ½ cup of the cooking water to the side

2 Drain the cashews and pulse in a food processer about 8 times – it should be ground evenly

3 Add spinach, basil, milk, lime juice, pepper, red pepper, and ½ tsp salt and continue to pulse until it’s finely chopped. You may need to scrape down the sides to make sure it’s of an even consistency

4 Heat oil in a skillet and add garlic. Cook for about 30 sec and then add pasta, pasta water, and pesto

5 Mix together and cook on low until the sauce thickens

6 Turn off heat and taste the pasta and add additional seasonings per your taste

7 Top with parmesan cheese and serve immediately. Mangia!

Tags: Italian

Leave a Comment

Your email address will not be published. Required fields are marked *