Creamy Cilantro & Thai Basil Pesto Macaroni with Lemon

Ingredients

For the pesto:

1 cup fresh cilantro leaves

1 cup fresh Thai basil leaves

1/3 cup cashews or peanuts (or pine nuts)

2 cloves garlic

1 green chili (optional, for heat

Juice of 1 lemon + 1 tsp zest

1/2 cup grated Parmesan or nutritional yeast (for vegan)

1/3 cup olive oil (or more as needed)

Salt to tast

For the creamy pasta:

8 oz (about 2 cups) elbow macaroni

1 tbsp olive oil or butter

1/2 cup heavy cream, half-and-half, or full-fat coconut milk (vegan option)

Extra lemon zest (for topping)

Crushed red pepper or chili flakes (optional)

Extra Thai basil or cilantro for garnish

Instructions

Cook the Pasta:

Boil macaroni in salted water until al dente. Drain and set aside.

Make the Pesto:

In a food processor or blender, combine cilantro, Thai basil, nuts, garlic, chili (if using), lemon juice, zest, Parmesan, and salt.

Pulse while slowly drizzling in olive oil until smooth but slightly textured. Adjust seasoning and acidity to taste.

Me it Creamy:

In a large skillet, heat 1 tbsp olive oil orover medium heat.

Add the pesto and stir for 30 seconds to warm it up.

Pour in cream (or coconut milk) and stir to combine. Let it simmer for 1–2 minutes.

Add the cooked macaroni and toss to coat evenly.

Finish:

Taste and adjust salt, lemon, or spice.

Serve hot, topped with extra lemon zest, herbs, and chili flakes if desired.

Flavor Notes

The cilantro and Thai basil give it an herby, almost Southeast Asian edge.

Lemon adds brightness and balances the richness of the cream.

Use coconut milk if you want it dairy-free—it adds a tropical depth that pairs ni