Recipe Instructions:
1 cup (4 ounces) raw cashews
Kosher salt
2¾ cups packed basil leaves (2 ounces leaves, from 3¼ ounces basil), plus more for garnish if you’d like
8 ounces pasta, any shape
Directions
Add the cashews to a blender and cover with cold water. Soak for 30 minutes to 24 hours, depending on your schedule. (If you’re soaking for longer than 2 hours, transfer the blender to the fridge.)
Bring a large pot of water to a boil, then season generously with salt. Add the basil leaves and blanch for 15 seconds. Use a large spider or fine-mesh sieve to transfer to a kitchen towel and squeeze dry.
Bring the water back to a boil, then add the pasta. Cook according to the package instructions until as tender as you like.
Meanwhile, drain the cashews, then return them to the blender along with ½ cup of cold water and ½ teaspoon of salt. Blend until silky smooth, with no grainy bits, scraping down as needed. Add the basil and another ¼ cup of cold water. Keep blending until as smooth as possible, scraping down as needed. The finished sauce should be a bright, solid pea green. Season to taste with salt—the basil and cashews are each sweet in their own way, so generous seasoning is a must. Pour the sauce into a serving bowl.
When the pasta is done, use a spider or tongs (depending on the pasta shape) to transfer it to the bowl with the sauce. Toss to combine. Season with salt to taste and add a splash of water (either pasta water or tap water) if needed to loosen up. Sprinkle tiny basil leaves on top if you’re using them.
