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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