1/2 cup raw cashews
6 cups loosely packed spinach leaves (6 oz.)
1 small bunch basil (0.75 oz.) thick stems removed
1/4 cup plain, unsweetened non-dairy milk (I used almond milk)
1/2 lemon juiced
1/2 tsp salt
pepper to taste
8 oz pasta (I recommend shells)
1/2 cup of left over pasta water
1/2 of an onion
1-2 cloves of garlic
1-2 tsp of olive oil
Add the cashews to your food processor and pulse a few times until crumbled. I personally use my Ninja Blender because my food processor is too small for all the things that are about to get blended.
Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.
Add more lemon juice to taste if desired, and set aside.
This particular time, I just poured it into mason jar and put in the fridge because we were planning to eat together the following evening.
While the water is boiling and the pasta is doing it's thing you will start working on your ingredients in blue. Heat up a teaspoon or so of olive oil. Chop up 1/2 of an onion (any kind you like) and drop it in the skillet and sprinkle it with salt. Stir it up occasionally until the onion is soft and starting to brown. Then, mince up a couple cloves of garlic (or be lazy like me and crush it through a garlic press. Click here to see the one I use!) Let that cook for about 60 seconds.
Add the cooked pasta, reserved water, and pesto sauce and fold it all together. Reduce the heat and stir it up until the sauce starts to thicken. Serve it warm, but honestly, I will eat this stuff cold the next day! It holds together well for about 3 days in the refrigerator, but I seriously doubt it will even last that long because it is so darn delicious.
If you have any questions about this recipe, please post in the comment section below! Cheers to good health!