1½ cups fresh basil
⅓ cup extra virgin olive oil (or hemp oil)
1 cup pine nuts*
4 medium garlic cloves
⅓ cup nutritional yeast
½ teaspoon salt
½ teaspoon freshly ground black pepper
1¼ cups water
1 cup raw cashews, soaked for at least 2 hours
3 tbsp lemon juice
heaping ¼ tsp paprika
heaping ½ tsp onion powder
heaping ½ tsp garlic powder
1½ tsp salt
1 large roasted red pepper
¼ cup nutritional yeast
3 cups pasta noodles of your choice (I used spelt spiral noodles)
Add all ingredients to a food processor and process until just a little bit chunky. Set aside.
Add all ingredients to a food processor or high-powered blender and process/blend until smooth. Set aside.
Cook according to package directions. Set aside.
Add your pesto and nacho cheese sauce to the cooked pasta. You will likely not use as much as you prepared, so just add a bit of each at a time, and stop when it gets to where you want it.
Season with a bit more salt & pepper, if desired.