Macadamia-Cashew Pesto with Zucchini & Farfalle

Published February 9, 2011 by Vegan Derby Cat Party

So this was the EASIEST thing to throw together with my leftover 2 cups of macadamia-cashew “cheese” sauce. I put it back in the food processor and added more nutritional yeast, a handful of italian parsley, some basil leaves and little more salt & fresh ground pepper. I cooked up half a box of farfalle to toss it with, and shredded 2 medium zucchini. It was still really fresh and delicious, but the pasta gave it a little more heartiness. There was so much sauce though, that I went ahead and shredded the other 2 zucchini I had, and mixed them in too. The hot pasta warmed everything up without having to cook it, and I just ate it cold for lunch, and it was nice that way too. If you want a totally raw dish, leave the pasta out and up the zucchini! Recipe below.

It thickened up a bit in the fridge. About 2 cups.

The shredder disc in my food processor got these to a nice size in a flash.

4 medium zucchini, shredded or made into thin noodles

8 oz pasta, cooked according to package directions, optional (or just shred some more zucchini)

Macadamia-Cashew Pesto

1/2 cup macadamia nuts
1 1/2 c. cashews
water for soaking

1 c. water
1 tbsp. lemon juice
2 tsp. raw apple cider vinegar
1 garlic clove, peeled
about 1/2 c. packed fresh parsley
about 10 leaves of fresh basil
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
1/2 c. nutritional yeast
Salt & Pepper

Directions:

1. Soak macadamias and cashews for 1-2 hours, or longer. Add all cheese ingredients to the bowl of a food processor and pulse until smooth.

2. Add cheese mixture to hot pasta and zucchini. You’re done! Enjoy!

PS– Is nutritional yeast raw? NOPE! It would be dangerous to have live yeast in your system, so if you’re a hardcore raw foodie, leave it out!

and now, here is Tashi…

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