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Basil Almond Pesto (served with Brown Rice Pasta)

by Arielle J on September 11, 2012


Here’s an awesome alternative
to traditional pesto using almonds,
instead of pine nuts.

This recipe tastes almost exactly the same,
plus it’s high in protein, manganese and
vitamin E. Good for your bones + heart!

Don’t get me wrong, I love traditional pesto,
but last year I developed the oddest taste in my mouth that
lingered for days! Happened to be “pine-nut mouth”,
so I used some almonds, instead – nice change!

Almond Pesto
1 cup fresh basil
1/4 cup raw almonds
1/2 cup olive oil
1 garlic clove
1/4 tsp fresh lemon juice
1/4 tsp sea salt
dash pepper
1 box Brown Rice Pasta (or brown rice, millet, quinoa, or sprouted grain bread)
*optional- 2/3 cup freshly grated Parmesan cheese (i prefer sheeps milk – better for digestion. If cleansing, omit cheese)

Additional Add-ons/Add-ins:
*add on: canned chickpeas (soaked, rinsed and drained), organic chicken, shrimp, salmon on top for some additional protein!
*add in: 1 stalk kale or collard greens for extra nutrition and some cayenne for extra spicy kick + to boost metabolism!

1. Make the brown rice pasta according to directions on package.
2. Blend up basil, garlic, almonds (+ Parmesan cheese) until finely chopped.

3. Add in olive oil, lemon, sea salt and pepper and blend until smooth.

5. Drain the pasta

6. Add the pesto on top of the pasta and viola! (Add more olive oil and sea salt to taste)

*Serves 2-3.
*Double the recipe and refrigerate the rest in an air-tight container to use tomorrow!


Be savory. Be aromatic. Be well.


be well,

#thebestspringcleanse #soogood! #ilovemefoods

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