Linguini with Vegan Cashew Pesto

Linguini with Vegan Cashew Pesto


1 cup (packed) fresh basil leaves

1/4 cup olive oil

1/3 cup salted, roasted cashews

1-2 cloves fresh garlic


black pepper

red pepper flakes

1/4 cup nutritional yeast (optional)

linguini cooked al dente (I used whole wheat)


*Add basil to bowl of food processor (or blender) with cashews. Pulse until mixture resembles a course meal. Add garlic and pulse a couple of times. With the motor running, add the olive oil in a steady stream. Once all of the olive oil is added, turn off the processor, scrape down the sides, add a pinch of salt, black pepper, and red pepper flakes. Add nutritional yeast, if using. Pulse. Remove from processor, give the pesto a good stir. Adjust seasoning. Serve with linguini.