VEGAN PESTO PASTA

Ingredients:
* 1 cup fresh arugula, packed (40 g)
* 1 cup fresh basil, packed (40 g)
* ½ lemon lemon juice
* ⅓ cup olive oil (80 mL)
* ½ cup water (120 mL)
* 2 cloves garlic, peeled
* 1 teaspoon pepper
* 2 teaspoons kosher salt
* 1 ¼ cups almond meal (125 g)
* 1 cup cashew nuts, roasted
* 1 Tsp parsley leaves for design
* 1 lb vegan spaghetti (455 g)
* ⅓ cup pasta water, if you’re using this as a dip, omit the pasta water (80 mL)
Preparation:
* Combine basil, arugula, lemon juice, water, and olive oil to a blender and blend for 5-10 seconds.
* Add garlic, salt, pepper, and almond meal to the blender and blend until completely incorporated.
* Boil salted water and cook spaghetti according to packaging instructions.
* When draining the pasta, reserve ⅓ to 1 cup (80 to 235 ml) of water.
* Once drained, return the pasta to the pot( make sure you turn off the stove), and add pesto sauce into it, then stir in the pesto, adding roasted cashew nuts and reserved pasta water until the sauce reaches desired consistency.
Enjoy!