Last night basil pesto pasta recipe is now available for you to enjoy.
Serves 2-3
The complete serving contains an estimated Protein 26.9g and Dietary Fibre 14.5g.
Ingredients
1 cup of organic Basil (fresh from the garden if you have it)
2 tablespoons of hemp oil
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of Bragg Nutritional yeast Flakes
1/4 cup of pine nuts
250g Gluten free Pasta made from either or a combination of rice, buckwheat, Millet, chickpeas, Quinoa, Amaranth.
Sun dried tomatoes, the amount depends on your taste preferences
handful of Parmesan cheese
Can add some fried Prosciutto if your not a vegetarian
How to Make it
Blend the basil, Parmo, pine nuts, oils, Yeast together in a blender add more oil if needed. It not meant to be smooth a little crunchy works well.
Cook pasta following the instruction on the packet or to your liking
Add the basil pesto and the sun-dried tomatoes
Ready to Eat, Enjoy.