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/>
 
MMMMM