Instructions

1. Start by soaking cashews for 2 hours. Discard the soaking water and
   rinse. For quick soaking, pour hot water over cashews and let soak for
   15 minutes. The soaked cashews will weigh about 160g (5.6oz).
2. Next, add 3 cups of loosely packed fresh basil leaves into a beaker
   or blender. Pour in also soaked cashews, lemon juice, water and
   nutritional yeast. Blend or process the mixture with immersion blender
   until you’ve got smooth consistency.
3. For pesto pasta salad, boil preferred
   pasta according to instructions on the package. Then drain and rinse
   with cold water. Next, pour the cooked pasta back into pot and mix in
   the basil pesto. Add also some arugula, chickpeas and cherry tomatoes or
   sun dried tomatoes. Sprinkle on some extra nutritional yeast for cheesy
   flavour and enjoy