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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