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Ingredients

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Description

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A vibrant, flavorful pesto made with fresh arugula and basil, blended with raw cashews and nutritional yeast for a cheesy, creamy texture—all without any oil. This quick, 5-minute sauce is perfect for pasta, sandwiches, or as a dip.

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Instructions

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1. Cook pasta according to package instructions; drain and set aside.
2. In a food processor, combine arugula, basil, lemon juice, cashews, nutritional yeast, garlic, and salt. Blend until well combined, scraping down the sides as needed.
3. Toss the cooked pasta with the pesto sauce until evenly coated.
4. Serve immediately, topped with vegan parmesan cheese if desired.

Notes:

• For a nut-free version, substitute raw sunflower seeds for cashews.
• Store leftover pesto in an airtight container in the refrigerator for up to 3 days.
• This pesto also works well as a spread for sandwiches or as a dip for vegetables.

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Nutrition per Serving

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