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PESTO PASTA: VEGAN

Ingredients

• For the pasta:
• 1 package spaghetti pasta (12 ounces)
• 1 ounce walnuts or pine nuts (about ¼ cup; for optional garnish)
• For the pesto sauce:
• 2 ounces fresh basil (about 2 cups chopped)
• 3 ounces cashews, walnuts or pine nuts (about ⅔ cup)
• ⅔ cup water
• 2 tablespoons lemon juice
• 2 teaspoons finely chopped garlic (2 to 3 medium cloves)
• To make the pasta, cook according to the package instructions. Drain, rinse, and return the pasta to the pot. Set aside.
• To make the pesto, place all of the ingredients (basil, nuts, water, lemon juice, and garlic) into a food processor or blender, and blend until nearly smooth (some texture is good), adding a little more water as needed to thin.
• Stir the pesto into the pot of cooked pasta. Serve immediately as is or with cooked vegetables. To create a parmesan-like topping, grate some nuts on top (using a rotary cheese grater ).

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