1/4 small onion
3 Large green olives (mine were stuffed with a garlic clove)
3 Large Kalamata olives
2 Garlic cloves
1 TBSP sun-dried tomatoes (with the oil)
2 TBSP nutritional yeast
1 TBSP lemon juice
1/2 Cup soaked and drained cashews (I soaked them for an hour)
1 Cup of cooked lentils
1 Cup Veggie Broth
Put everything except the broth and lentils in the food processor and let it rip. Blend it up but good. Add lentils and broth and whirl again.
Ladle over cooked pasta of your choice. And add raw, roasted or sauteed veggies of choice (we added raw heirloom tomatoes and sauteed spinach and mushrooms.