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Lemon Pesto Pasta Salad

Peggy Exume
Prep Time 8 mins
Cook Time 7 mins
Total Time 15 mins
Course Main Course, Salad
Servings 4


  • 1 box 9oz package Pasta Lensi Lentil Pasta with Spinach and Basil
  • 2 cups basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons juice from lemon (or juice from ½ a lemon depending on size)
  • 1/2 cup unsalted cashews (or pine nuts, almonds or walnuts) 
  • 3 to 4 cloves of garlic
  • 1/2 teaspoon salt (or salt to taste)
  • 1 1/2 cup cherry tomatoes (halved or quartered)
  • 1 cup kalamata olives (halved or sliced) 


  • Cook pasta for 5 to 7 minutes according to package directions, addingsalt to taste if desired. Drain and set aside. 
  • While pasta boils, add the basil, cashews, garlic, lemon juice andsalt to your food processor. Pulse in slightly to mix/chopingredients.  
  • Scrape down the sides of the food processor with spatula and add oil.  
  • Blend together once more until desired paste-like consistency (optional- add water for thinner pesto) 
  • Mix pesto in with pasta, then add tomatoes, olives and mix again. 
Keyword basil, easy recipes, healthy recipes, lemon pesto, pasta, pesto, salad