By Devi Poojari
November 5, 2025
The vibrantly herbaceous pesto is a condiment that is more than just a pantry staple—combine it with cooked spaghetti or macaroni to make a delicious dinner or quick lunch. Always make some extra to store in a jar to use as a dressing for pasta salads, as a spread in sandwiches or simply to enjoy as a dip with some breadsticks.
1 tightly packed cup fresh basil 3 cloves garlic 7-8 roasted cashew nuts ¼ cup olive oil Juice of 1 lemon ¼ cup grated parmesan cheese 1 tablespoon heavy cream (optional) 200 grams pasta of choice 1 tablespoon grated parmesan cheese, for garnish Salt, to taste
Combine the basil leaves, garlic, cashew nuts, olive oil, lemon juice and parmesan cheese in a food processor.
Bring a large pot of water to a boil for the pasta, while blitzing the mixture to a chunky, paste-like consistency.
Add the penne or spaghetti to cook in the water for 8-10 minutes, until al dente before straining and toss it back into the pot.
Spoon over some freshly made pesto along with some of the cooking liquid over the pasta and mix well to combine, until the pesto has thoroughly coated the pasta.
Adjust the seasoning with some salt, if needed, before serving hot with a generous sprinkle of parmesan cheese.