Bowl of Pesto Pasta
Ingredients
- 3/4 cup raw cashews
- 2-3 teaspoons minced garlic
- 2 cups fresh basil, loosely packed
- 4 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 1/2-2 cups water
- 8 ounces of pasta -
Preparation
To a food processor, add the cashews, garlic, basil, nutritional yeast, lemon juice, salt and 1 1/2 cups water. Process until smooth, adding more water as desired for a thinner consistency
If serving with pasta, cook the noodles according to package instructions, then toss with the pesto, adding more water as needed to thin the pesto
Store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. I freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container
