Pasta with Pesto for the Whole Family!

Do you have a problem reconciling the food you prepare for yourself with what you prepare for yourself? Whether you are on a raw food diet, are eating gluten-free or just trying to avoid carbohydrates, I love these pesto dishes! Not only are they dairy and gluten-free but they are packed with iron, calcium, Omega 3's and other vital nutrients.

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)

or with

Tinkyada Rice Pasta

Either way you serve the pesto sauce is dairy and gluten-free and delicious!