Ingredients for the sauce:
- 1/2 cup of cashew cream
- 2 cups basil leaves
- 4 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 teaspoon salt
- 1 clove garlic
The steps:
- First make the cashew cream
- To make this cream you will need a small pot, 2 cups of water and 1 cup of cashews
- Put this over the stove and boil for about 10-15 minutes
- Make sure to begin the pasta while your cream is boiling
- Once you feel that the cashews are no longer hard turn off the stove
- Put the mixture, including the water, into a blender and mix at a low level
- Once the mixture has become thin, without any lumps, you can turn off the blender
- Now that the cashew cream is done pour all the cream into an air tight container, making sure to leave 1/2 cup of cashew cream in the blender, but store the rest
- Add all the ingredients into the blender and blend until smooth
- Once finished the mixture will look very green
- Now mix your pesto into your pasta and eat!
I found this pasta very nice! At first it was a little dry, because I ended up making too much pasta, haha. But I made some more and now I can taste the flavor much better!
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