For the pesto, place all the ingredients in the blender and purée until smooth.
For the cashew ricotta, soak the cashews for at least 2 hours and then drain and rinse. Place the cashews in a food processor and add the nutritional yeast, sea salt and lemon. Purée until a ricotta like texture is achieved, adding water as needed to help “loosen” the mixture.
Bring 8 cups of water to a boil and add the jumbo shells to the water. Cook for 8 minutes. Drain and rinse with cold water to stop the shells from becoming overcooked.
Stuff each shell with 1 tablespoon of cashew ricotta and set aside until ready to cook.
Pre-heat your oven to 400°F.
In an oven proof dish, spread a layer of the pesto sauce and place the jumbo shells on top. Spread some more pesto on top of the shells. Cover with a lid or some aluminum foil and bake for 15 minutes. Remove from the oven and garnish with more fresh basil.
Recipe by Plant Craft at https://www.rachelcarr.com/pesto-ricotta-stuffed-shells/