Trying to plan your weeknight dinner? Want it to be simple but still have all the flavor? Let’s guess – you want it to take no more than 20 mins to make? Try this basil pesto with linguini and enjoy your evening with plenty of time before bed!
Pesto is certainly one of the easiest and yummiest quick foods I know. I shared a recipe for Pesto Rosso, Snap Pea Pesto and a Wild Garlic Pesto with you. But to be completely honest, this one is by far our favourite. Nothing can beat a traditional Italian cuisine!
We are lucky enough to have big bushes of basil growing in this climate all year around. It’s not the soft leaves kind, but something between Thai Basil and the one I know from Europe. The taste is practically the same, so use whatever you have on hand. But yeah, all this basil is straight from our garden! When I thought about the Parmigiano and how to replace it, I thought about the vegan version of cheese. It’s usually made with cashew nuts, but I didn’t want to complicate things. So I simply used raw nuts and added some lemon juice. You won’t believe how good it tastes! Paired with some roasted cherry tomatoes and black Spanish olives it makes your taste buds go wild. The best part is you can have it prepared in under 20 minutes! Hello, my new favourite dinner. 
Summer Linguine with Cashew-Pine Nut Pesto
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Freshly made basil pesto with a creamy blend of pine nuts and cashews tossed with al dente linguine. Finished with sweet roasted cherry tomatoes and savory black olives for a perfect summer meal.
Ingredients
- 50 g (1.8 oz) fresh basil leaves
- 35 g (1/4 cup) pine nuts
- 35 g (1/4 cup) cashew nuts
- 2 cloves of garlic
- 1 teaspoon (5ml) salt
- juice of 1/2 lemon
- 80 ml (1/3 cup) virgin olive oil
- 250 g (8.8 oz) linguini
- 150 g (about 1 cup / 118ml) cherry tomatoes
- 30 g (about 10) black olives
- 1 tablespoon (15ml) olive oil
- salt (to taste)
Instructions
- Basil Pesto: Pulse together pine nuts, cashew nuts, and peeled garlic cloves until you get small pieces.
- Add fresh basil leaves, salt, and lemon juice and pulse again.
- Lastly, add the olive oil and mix until combined.
- The Sauce: Cook the linguine in salted boiling water al dente.
- Meanwhile, heat up the olive oil in a small pan and quickly roast the tomatoes and olives. Add some salt.
- Toss the linguine with basil pesto (use about 2 tablespoons / 30ml) and serve with roasted tomatoes and olives, garnished with fresh basil.
- Notes: Store the pesto in a covered dish in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
Can I use a different type of nut for the pesto?
Yes, you can substitute with any raw nuts you have on hand, though cashews are a popular choice for a creamier texture.
How do I prepare the cherry tomatoes for this recipe?
Roast the cherry tomatoes in the oven until they are tender and slightly caramelized, which enhances their flavor before adding them to the linguini.
What can I use instead of Parmigiano in the pesto?
You can omit the cheese and use raw nuts with a splash of lemon juice to achieve a similar flavor profile.
