Cashew Pesto

By andreajayros

Ingredients

• 1 Bunch of Basil (about 1 Cup. Save some extra leaves for garnish)
• 3/4 Cup Cashews (raw or roasted)
• 1/4 Cup Olive Oil
• 2 Cloves Garlic
• 2 Tablespoons Nutritional Yeast
• 2 Tablespoons Lemon Juice
• 1/4 teaspoon Salt (or to taste)
• Couple Grinds of Pepper
• 1 Pound dried pasta (around 4 cups)

Preparation

Step 1

Bring a large pot of water to a boil, and then cook the pasta according to the package directions.
Peel the garlic, and juice the lemon.
Toss everything (basil, cashews, olive oil, garlic, nutritional yeast, lemon juice, salt and pepper), into a food processor.
Pulse until everything is ground into a paste, but it still has a bit of texture. You will probably have to stop and scrape down the sides.
When the pasta is cooked, drain, and then put it back in the pot. Add the pesto to the pot with the pasta and toss until well combined. Serve immediately.

Instructions