Carleigh Bodrug’s LEMON PEEL PESTO Recipe

MAKES 4 servings START TO FINISH: 25 minutes

16 ounces fettuccine or gluten-free pasta of choice
2 whole lemons, preferably organic
11⁄2 cups raw cashews, sunflower seeds, or pine nuts, soaked overnight or boiled for 10 minutes
3 cloves garlic
3 tablespoons nutritional yeast
11/2 teaspoons salt
1 teaspoon pepper

1. Cook the pasta according to package directions. Drain, reserving 2 1/2 cups of the pasta water. Set the pasta aside.
2. While the pasta cooks, peel the lemons, discarding as much of the white pith as you can, as it is bitter. I like to use a potato peeler for this.
3. In a blender or food processor, put in the cashews, lemon peels, juice of the lemons, garlic, nutritional yeast, 13/4 cups of the reserved pasta water, salt, and pepper. Blend until a smooth sauce is formed, adding more pasta water as needed to thin the sauce.
4. Put the pasta back into the pot it was cooked in, and pour the sauce over the top, as well as the remaining pasta water to thin if needed. Toss gently with tongs over medium heat until the sauce is evenly dispersed and the pasta is warm. Serve with chopped parsley, vegan parm, and black pepper, if desired.

Up the Veggies: Sauté 1 head of broccoli, 1 cup of cherry tomatoes, and 1/2 cup of green peas for 5 minutes over medium heat while the pasta is cooking and mix them into the pasta with the sauce at the end. This is also delicious with baked tofu. Storage: Store in a sealed container for up to 4 days.