- Rice pasta (elbows, spirals or other)
- 2 cups fresh basil leaves, washed
- 2 garlic cloves, peeled
- 1/3 cup pine nuts
- 1/4 cup grated reggiano cheese
- 1/2 cup extra virgin olive oil
- 1/4 tsp. sea salt
- Grated Parmigiano cheese
Cook pasta according to the directions on the package. While pasta is cooking, wash the basil and blanch it quickly (1-2 mins) in boiling salted water. Drain basil leaves and squeeze out the excess water. Put basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender. Drain pasta when it’s ready and mix with pesto sauce. Garnish with freshly grated parmigiano cheese.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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