This is a great recipe that we’ve been adjusting gently over the years! It’s a super source of chlorophyll and an amazing range of antioxidants from the basil and parsley, plus it gives you the hit of healthy fats too from your oil of choice and the walnuts.
Serve with the gluten-free pasta of your choice.
My personal preference is to spiralize up some zucchini noodles, of course, but if you’re short on time a foods-based GF pasta works really well like this type.
Pesto, Pine Nut Extravaganza!
1 pack of gluten-free pasta (depending on pack size, make the noodles just 20% of your plate)
175g pine nuts (pref organic)
1 cup of cold-pressed olive oil, flax oil or Udo’s Choice
1 bunch of basil
1/3 bunch of parsley
Himalayan Crystal Salt
Freshly ground pepper
Optional: extra veggies, steamed such as zucchini, broccoli, tomato (raw), rocket, peas etc…or serve with a big side salad of rocket.
Other optional: you can also include some semi-dried tomatoes in the pesto to mix things up!
Cook the pasta as per instructions on the packet. Remember to keep the noodles to 20% of the plate.
Give the herbs a good wash (basil and parsley) and blend these up with the pine nuts and walnuts and a tiny amount of oil to get it going. Once these are blended, toss in the rest of the ingredients and blend until you get a creamy sauce.
At this stage, if you’re going to have with other veggies or a salad, prepare this now.
Once the veggies are ready and the noodles are cooked, I like to toss together with the pesto in a saucepan to warm gently. Season with salt and pepper and you’re ready to go!