Pesto and pasta are one or our all time favorite meals! The cashews and the avocado make a delicious “cream” sauce for the pasta, and the basil and lemon add an amazing zing......it’s the best combination of flavors! It’s also a super quick and easy recipe to make.

Ingredients

3 servings of pasta prepared (we like brown rice pasta as a gluten free option)
3/4 cup cashews
1 ripe avocado, slightly mashed
Juice of 1 1/2 lemons
1 cup fresh basil (leaves removed from the stem)
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
Pinch of sea salt

Place half of the cashews into a food processor and pulse for a few seconds, until they’re roughly chopped. Toast them in a frying pan until they are golden. Save for topping the pasta.

Add all the rest of the ingredients, except the pasta, in a blender and blend until smooth and creamy - adding a little bit water if needed. Toss with your pasta and sprinkle with the toasted cashews.