| Prep Time | 15 minutes |
| Cook Time | 10 - 15 minutes |
| Passive Time | 0 |
| Servings |
servings
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- 3 cups Basil leaves (fresh)
- ½ cups Olive Oil (extra virgin, cold-pressed)
- ½ cups Pine nuts (or Cashews and/or Sunflower Seeds and/or Macadamia Nut and/or Pumpkin Seeds - any nut of choice)
- 2 cloves Garlic
- ½ tsp Sea Salt
- 1 cup Baby Tomatoes
- 2 cups Gluten-free Rice Pasta (or your choice of wheat-free/gluten-free pasta)
Ingredients
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- Pesto Sauce: Crush or chop the garlic finely.
- Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
- Chop the Baby Tomatoes and cook in a little oil until soft.
- Boil some water and place the Gluten-free Rice Pasta in a pot with the hot water and boil for a few minutes. Once cooked through (doesn’t take long - don’t overcook), drain and set aside.
- Add the pasta to a large mixing bowl with the cooked Tomatoes. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
- Serve with a splash of Olive Oil, and Sea Salt & Pepper on top.
*AWESOME additions to the above recipe:
1) Add some cooked onion (Jay’s favourite!).
2) Or add cooked Onion and Shitake Mushrooms (Marlene’s favourite!)
*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.
*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.
*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.
Gluten-free pasta: Be sure to check your labels. Not all gluten-free pasta is healthy. Avoid soy and corn flour ingredients (most are GMO’s unless certified organic) - even then, soy should rather be avoided (studies are raising questions about soy).
Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top). The oil will also help to prevent molds/moulds from growing too soon on top!
*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.
*Store sealed in the fridge.