This weeks recipe is inspired by the words easy and available. Back to school season means I’m in the hustle and don’t have much energy for chopping veggies. Basil was beautiful and plentiful at the farmers market. This basil pesto was a treat with my favorite grain free pasta.
- 4 cups fresh basil
- 1/2 cup cold pressed avocado oil
- 1/2 cup pine nuts
- 1/4 tsp real mineral salt- Himalayan salt is best
- 1/8 tsp white pepper
- 3 cloves garlic
Add the pine nuts and the garlic to the food processor. Run it chopping the ingredients slowly adding about 1/4 cup of the oil. Stop the food processor to add the salt, pepper, and basil. Run the food processor again slowly adding the rest of the oil as it blends. When you reach the consistency you like it’s ready.
For an easy meal, I tossed the pesto with my favorite grain free pasta made with red lentils. Drain the water from the pot, then with the stove on low, toss the pasta with a drizzle of oil. Add a sprinkle of salt, and fresh tomatoes (optional). Top with the pesto sauce and enjoy.
This pesto recipe is not just for pasta. I use it to brighten roasted veggies, baked chicken, or broiled salmon. Freeze a batch for easy meals later.
Meal Prep Tip: I make lunch sized portions for Jonathan in glass containers to keep in the fridge for the week. He reheats them in our toaster oven since we do not use a microwave. I like to add some almond milk or my favorite pasta sauce to keep this dish from drying out when reheated.
Special Note: Jonathan eats lentil pasta weekly and has no problem with it. I have to limit myself. If I eat too many nuts, beans, or legumes my digestive system becomes sluggish and my body swells. I save this pasta for those moments when there isn’t much time for cooking and I need simple and easy. It’s also important for me to keep this pasta in small portions. Pairing it with a salad instead of making it my whole meal makes all the difference.