Creamy Cilantro & Thai Basil Pesto Macaroni
Ingredients:
For the Pesto:
1 cup fresh cilantro leaves (stems okay if tender)
1 cup fresh Thai basil leaves
2 cloves garlic
1–2 green chilies (optional, for heat)
1/3 cup roasted cashews or peanuts (or pine nuts
Juice of 1 lime
1/4 cup grated Parmesan or nutritional yeast (optional)
1/4 to 1/3 cup olive oil
Salt, to taste
For the Pasta:
8 oz (about 2½ cups) elbow macaroni or pasta of choice
1 tablespoon butter or olive oil
1/2 cup chopped onion or shallots
2–3 cloves garlic, minced
1/2 to 3/4 cup heavy cream, coconut cream, or cashew cream
1/4 cup pasta water (as needed for loosening sauce)
Extra grated cheese (Parmesan or vegan alternative), for garnish
Lime zest or chili flakes (optional, for topping)
Directions:
Make the Pesto:
In a food processor or blender, pulse cilantro, Thai basil, garlic, nuts, lime juice, Parmesan (if using), and green chili until coarsely chopped.
Slowly stream in olive oil while blending until smooth but still textured.
Season with salt to taste. Set aside.
Cook the Pasta:
Bring salted water to a boil and cook macaroni until al dente.
Reserve 1/2 cup of pasta water, then drain the rest.
Make the Creamy Sauce:
In a large skillet, heat butter or oil over medium heat.
Sauté onions until translucent, about 2–3 minutes. Add garlic and cook until fragrant.
Add the pesto and stir for 30 seconds to warm it up.
Stir in the cream and a splash of pasta water, mix to desired consistency.
Simmer for 2–3 minutes until thick and saucy.
Combine:
Add cooked macaroni to the sauce, toss to coat well.
Adjust seasoning, and add more pasta water if needed for a silkier texture.
Serve:
Garnish with more grated cheese, lime zest, or chili flakes.
Serve hot, with a crisp salad or garlic bread if desired.
Tips:
Thai basil adds a spicy-anise flavor; if you can’t find it, sub with sweet basil and a few drops of rice vinegar.
Add grilled tofu, shrimp, or mushrooms for extra protein.
This dish is al
so great cold as a pasta salad!