Vegan Low-Carb Paleo Zucchini Fettuccine with Pesto Cream Sauce

Ingredients

• 1 cup (35 grams) fresh basil
• 1/4 cup pine nuts
• 1/4 cup extra virgin olive oil
• 1 clove garlic
• 1/4 teaspoon salt
• 1 cup raw cashews
• 1 cup water
• water for soaking
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 cup of diced tomatoes (canned are acceptable)
• 1/2 cup dry white wine
• 1 cup cashew cream
• 1 recipe of pesto (see above)
• 2 tablespoons extra virgin olive oil
• salt
• black pepper
• 1 1/2 pounds of zucchini and/or yellow summer squash
• Garnish diced tomatoes
• chiffonade of basild