2 medium squash, spiralized or sliced with a peeler
.33 cup pine nuts
¼ cup cashew (optional)
1½ cup or more fresh basil (not packed)
olive oil until desire consistency (1/8 cup or more)
fresh or dry thyme (1 t dry)
salt to taste
pepper to taste
½ clove garlic, or dry garlic to taste, minced or pressed
¼ sundried tomatoes, soaked for 10-15 min, finely chopped
First, spiralize the squash, or use a vegetable peeler to make thin “noodles”. Stop when you get to the seeds, and save the rest of the squash for the sauce. Put the noodles in a bowl and leave at room temperature, ideally for a couple of hours to soften, or if you don’t have the time or forgot to plan ahead, leave it as you make the sauce.
In a food processor, blend pine nuts and cashew. Add basil leaves (as much as you like, really, but something between 1 and 2 cups should be enough) and blend a few seconds. Add the left overs from the squash and blend again – now it will become creamy.
If it’s too thick, now is the time to add oil until desired consistensy. Add the rest of the ingredients except the sundried tomatoes, and taste as you go along.
Pour the sauce over the squash pasta and drizzle with the sundried tomatoes.