{"id":1996,"date":"2017-10-06T21:13:43","date_gmt":"2017-10-06T21:13:43","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1996"},"modified":"2026-03-09T17:24:57","modified_gmt":"2026-03-09T17:24:57","slug":"spaghetti-pesto-cashews","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/spaghetti-pesto-cashews\/","title":{"rendered":"SPAGHETTI WITH PESTO AND CASHEWS"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">When we came back home from our summer vacations, we found awaiting us in the balcony\u2026 a huge, broad-leaved basil plant. It was clearly time to make pesto.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Although the pot that was home to the basil plant was not the largest or most comfortable place imaginable, the basil had reached one meter in height. Its leaves were sturdy, green and dense, which meant that the automatic watering system had probably done a good job.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1990\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/basilikos3-960x540.jpg\" alt=\"basil\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/basilikos3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/basilikos3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/basilikos3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/basilikos3.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Every spring, and quite early at that, even before May, we plant at least one broad-leaved basil which we \u201cbreed\u201d for our own purposes.<\/span><\/p><div id=\"foodu-1717929326\" class=\"foodu-content foodu-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"1204250869\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1980\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final3-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final3.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">We make pesto sauce every year and it usually keeps us covered for a few months. I don\u2019t know exactly why, but I do not want to make a big quantity, maybe because after three to four months the sauce\u2019s color darkens somewhat and it doesn\u2019t look particularly inviting. So, I keep a few jars, which Iast for about three months, and the rest I give away. Know that when you \u201charvest\u201d the basil and make a quantity of pesto, it only takes a few weeks for the basil to bloom again inside the pot, so you can make the sauce again. Besides, basil pesto is not only combined with spaghetti. If you make homemade pizza, add a spoonful of pesto to the tomato sauce or you can make bruschette, toasted bread slices with pesto, chopped tomatoes and cheese.<\/span><\/p>\n<h2><strong>INGREDIENTS<\/strong><\/h2>\n<h3>For the pesto<\/h3>\n<ul>\n<li>1\u00bd cup basil leaves without stems<\/li>\n<li>1-2 cloves of garlic<\/li>\n<li>2 tablespoons of cashew, slightly roasted<\/li>\n<li>50g parmesan in pieces<\/li>\n<li>pepper<\/li>\n<li>\u2153<span style=\"font-weight: 400;\"> cup olive oil<\/span><\/li>\n<li>300g spaghetti<\/li>\n<\/ul>\n<h3><strong>For serving<\/strong><\/h3>\n<ul>\n<li><span style=\"font-weight: 400;\">grated parmesan<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1991\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_ylika2-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_ylika2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_ylika2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_ylika2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_ylika2.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<h2><strong>IMPLEMENTATION<\/strong><\/h2>\n<p>Place a large pot with plenty of water over heat, to boil the spaghetti.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1988\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix2-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix2-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix2-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix2-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix2.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1986\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix4-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix4-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix4-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix4-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix4.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Meanwhile, prepare the basil pesto. In the blender, put all the ingredients for the pesto and beat them until the basil is properly mashed, giving you a creamy mixture.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1987\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix3-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix3-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix3-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix3-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix3.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">But if you want to the cashews to stay crispy, do the following: put all the ingredients except the cashews in the blender, mix until they start to make a mash, and then add the cashews and resume blending. Thus, the basil will be almost smooth while the cashews will not.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1984\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_spaggeti-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_spaggeti-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_spaggeti-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_spaggeti-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_spaggeti.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Strain the spaghetti and, while it\u2019s hot, pour 2-3 tablespoons of pesto on them and mix well until the pesto covers the spaghetti.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1985\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix_final-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix_final-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix_final-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix_final-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_mix_final.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">The amount of pesto you prepare will, I believe, be enough for two more portions of spaghetti; since you got into all this trouble, keep some \u201creserves\u201d for an emergency of sorts.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1983\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_preparation-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_preparation-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_preparation-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_preparation-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_preparation.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Grate a little parmesan on top and you\u2019re done!<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-1982 size-large\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final1-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final1-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final1-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final1-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final1.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<h3><span style=\"font-weight: 400;\">TIP: <\/span><\/h3>\n<p><span style=\"font-weight: 400;\">If you want to make pesto in small amounts and consume it immediately or within 2-3 days, make the recipe as provided and keep it in the fridge. But if you want to make a larger quantity and store it, remove the parmesan and cashews from the original recipe and add some salt. Cashews, like all nuts, grow moldy with time and the parmesan will spoil if the pesto has to be kept in the fridge for weeks or months. So make the pesto, store it and when you want to eat it, just add a little grated parmesan and cashew nuts.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1978\" src=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final5-960x540.jpg\" alt=\"\u03bc\u03b1\u03ba\u03b1\u03c1\u03cc\u03bd\u03b9\u03b1 \u03bc\u03b5 \u03c0\u03ad\u03c3\u03c4\u03bf \u03ba\u03ac\u03c3\u03b9\u03bf\u03c5\u03c2 spaghetti pesto with cashews\" width=\"750\" height=\"422\" srcset=\"https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final5-960x540.jpg 960w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final5-595x335.jpg 595w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final5-768x432.jpg 768w, https:\/\/foodurismo.com\/cms\/wp-content\/uploads\/2017\/10\/PESTO_CASIOUS_final5.jpg 1200w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Of course, you can replace the cashews with an equal amount of pine nuts, to get the classic and best-known version of basil pesto.<\/span><\/p>\n<div id=\"foodu-1456825720\" class=\"foodu-after-content foodu-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5535285804585877\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-5535285804585877\" \ndata-ad-slot=\"3215045494\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>When we came back home from our summer vacations, we found awaiting us in the balcony\u2026 a huge, broad-leaved basil plant. It was clearly time to make pesto. Although the pot that was home to the basil plant was not the largest or most comfortable place imaginable, the basil had reached one meter in height. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[290,292],"tags":[709,711,713,519,488],"class_list":["post-1996","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-food","category-pasta","tag-basil-en","tag-cashews-en","tag-pesto-en","tag-recipe-en","tag-spaghetti","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SPAGHETTI WITH PESTO AND CASHEWS - foodurismo.com<\/title>\n<meta name=\"description\" content=\"When we came back home from our summer vacations, we found awaiting us in the balcony... a huge, broad-leaved basil plant. 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