Vegetarian

Lemony Cashew -Basil Pesto is for Dinner.

Lemony Cashew -Basil Pesto takes several minutes to prepare.

Lemony Cashew -Basil Pesto takes several minutes to cook.

Lemony Cashew -Basil Pesto makes 12 servings.

The ingredients for Lemony Cashew -Basil Pesto are:

* Garlic, 1 clove (remove)
3-3 1/2 tbl Lemon Juice 'Real Lemon' 100% juice,
3/4 tsp dry mustard,
1 Tbl water
3/4 tsp Sea Salt, Fine Salt,
2 Tbl Organic Olive Oil extra virgin cold pressed,
1 cup Organic Raw Cashews,
2 1/2 cups fresh basil,
fresh Pepper to taste

1/2-3/4 lb dry pasta of choice. (Nutritional info does not include pasta)

Here is how you make Lemony Cashew -Basil Pesto:

In food processor, combine garlic, lemon juice, mustard, salt and pepper, oil and water. Pureee until fairly smooth, scraping down sides of bowl as needed. Add cashews (you can sub alomonds, or pecans or pine nuts too. ) and basil and puree until smooth as you like. (mine never got super smooth but didn't affect the taste). Cook pasta as directed. When you drain the pasta reserve some water. Toss with pesto (start with half the mix) and add the pasta water to thin it out if you don't like a lot of sauce. Season with additional salt and pepper. Finishing ideas.. Olive oil, (if not a vegan, feta) and quartered grape tomatoes. Number of Servings: 12Recipe submitted by SparkPeople user KERIG1973.

The nutritional information for Lemony Cashew -Basil Pesto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 81.5

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 140.0 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.7 g
• Protein: 1.7 g

The dietary needs meet for Lemony Cashew -Basil Pesto is Vegan