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To a food processor, add the cashews, garlic, basil, nutritional yeast, lemon juice, salt and 1/4 cup water. Process until smooth, adding more water as desired for a thinner consistency.
If serving with pasta, cook the noodles according to package instructions, then toss with the pesto, adding more water as needed to thin the pesto.
Store in the refrigerator for up to 1 week. Pesto also freezes well for up to 6 months. I freeze it in an ice cube tray, then pop the cubes out and stick them in a ziplock freezer bag or container.