Serves 2 to 3 people
INGREDIENTS FOR THE
PESTO
2 cups fresh basil leaves
1 to 2 cloves garlic, roughly
chopped
¼ cup raw almonds (with skins)
2 tsp golden flaxseeds
4 Tbsp olive oil
Himalayan sea salt to taste
2 tsp nutritional
yeast (available in the US from here, and in the UK from here)
flat parsley leaves, chopped, for garnishing
INGREDIENTS and
METHOD FOR THE CREAM
1 cup raw whole cashews (pre-soak for a few hours – or rinse and
use if you have a vitamix or equivalent high speed blender)
1
1/8th cups water
Process these until they resemble fresh cream
METHOD FOR THE PESTO SAUCE
- Place the basil and garlic
in a food processor, and process until well broken down. Then
add the nuts, and process again until all is very small. Add
the remaining ingredients and process until you are left with a
thick paste.
- Next, cook your pasta.
Whilst it’s cooking, heat up your pesto in a large saucepan, and
slowly stir in your cream, keeping the heat low – mix all the time
whilst you do this. You should be left with a semi-thick creamy
sauce – taste it for salt, then if it’s too thick, add a tiny bit of
water. Cover it, and turn off the heat.
- Once your pasta is cooked
al dente, place it on top of your sauce, re-heat the lot, and serve
hot garnished with the chopped parsley.
Your question and comments are welcome