Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! so i decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. the cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! it’s also such a quick and simple recipe too, the perfect weeknight supper!
Ingredients
3 portions of pasta, we use brown rice pasta – or 2-3 courgettes for courgetti
100g cashews
1 ripe avocado, peeled and roughly chopped
juice of 1 ½ lemons
25g fresh basil
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
pinch of sea salt
method
place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. toast them in a frying pan until they go golden brown. once golden, leave to one side to sprinkle on top of the pasta.
add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy – adding a dash of water if needed.
toss with your pasta/courgetti and sprinkle with the toasted cashews.
