Total Cooking Time: 20 minutes
Makes 3 Portions
3 portions Red Lentil Pasta (we used Barilla)
1 ready-to-eat avocado
Juice of 1/2 lemon
35g fresh basil
4 tbsp olive oil
1 tbsp yeast
3 tbsp water
1 peeled garlic clove
Pinch of Himalayan salt
Blend 80g of cashews, fresh basil, yeast, avocado, lemon juice, salt, oil, garlic and water until creamy*.
Boil your preferred pasta in lightly-salted water.
Crush the remaining 50g cashews and toast on a pan until golden and put aside in a bowl.
Once pasta is cooked and avocado pesto is ready, toss your pasta with the pesto. Add more oil if necessary.
Sprinkle the pasta with the toasted cashews.
*Add more water if needed