Wednesday, October 13, 2010
Pasta with Pesto for the Whole Family!
Also, with this recipe, not only will you get 2 dinners for the time it took to make one, but you will also have leftover pesto to put over vegetables or on a sandwich for another day. I prepare the raw version for myself with the zucchini "noodles" and the regular pasta version for the children. So here goes:
Raw Pesto Sauce
Basil leaves- approximately 6-9 stalks
2 handfuls of fresh spinach
1 1/2 cups cashews (preferably pre-soaked)
Pumpkin seeds (1/2 cups)
1/4 cup olive oil
4-6 tablespoons hemp seed oil (optional)
Blue-Manna capsule (open out of capsule)
Combine all of the ingredients in a food processor and blend! That's it. Serve with:
Raw Option: Zucchini "Noodles" (shown above, made with spirulizer or grater)
Tinkyada Rice Pasta
Either way you serve the pesto sauce is dairy and gluten-free and delicious!