MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Cashew Pesto Pasta
Categories: Pasta, Vegan
Yield: 4 Servings

1 lb Pasta; (any shape)
1 bn Fresh basil; (1 c); save
-some leaves for garnish
3/4 c Cashews; raw or roasted
1/4 c Olive oil
2 cl Garlic
2 tb Nutritional yeast
2 tb Lemon juice
1/4 ts Salt; or to taste
1/4 ts Black pepper

Bring a large pot of water to a boil, and then cook the pasta
according to the package directions.

Add the 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, stopping
to scrape the sides as needed.

Add the pesto to the pot with the pasta and toss until well combined.
Serve hot with a few leaves of basil for garnish.

Notes:

Make-ahead/free: the pesto can be prepped and stored in an air-tight
container in the fridge for up to 5 days or frozen.

Recipe by Sam Turnbull

Recipe FROM:
<https://itdoesnttastelikechicken.com/vegan-cashew-pesto-pasta/>

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