Spaghetti Alla Genovese


200g spaghetti of your choice (serving 2) 

40 g fresh basil
1 dl raw cashews
3 tbsp elgranbotanico olive oil
3 tbsp nutritional yeast (optional)
4-5 garlic cloves
1/2 lemon juice
1 dl water
1 tsp salt 
1/2 dl pine nuts toasted


Combine basil, garlic, cashews, nutritional yeast, salt and lemon  juice in a blender. Add olive oil in a slow stream until emulsified. Transfer to the pot. Add some water and thin on a low heat. Then cook un medium heat until bubbled while stirring constantly. Toss with your cooked spaghetti. Add toasted pine nuts and fresh basil. Enjoy!