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Pesto Pasta

Posted Aug 09 2011 12:00am
I was at my friend Marie's house last night and she made this most amazing pesto.  She has food sensitivities so there was no garlic in it and used lemon instead of lime juice and didn't know what to do with the other 2 ounces of arugula so she added that too and WOW!  It was awesome!

I made the original recipe shown below and it wasn't nearly as good as hers, so next batch I take out the garlic and put in lemon juice!  The recipe is originally from Food Network (Giada De Laurentis) and the pesto is perfectly RAW!  She prepares it with linguini noodles and Parmesan Cheese.  I had it with the Tinkyada GF Linguini Noodles and it was fabulous.  I imagine it could be completely raw if you used zucchini noodles (made with a spiralizer). 

I'm sure you can do your own thing, but here is the base (how I made it today).  Let me know how you make yours!



PERFECT PESTO
 
2 Avocados (peeled/pitted)
3 Cups Baby Arugula (3 ounces)1 Cup Fresh Basil (packed)3 tbsp fresh lime juice (2 lg lemons)2 cloves garlic1 tsp salt1/2 tsp pepper

Put all ingredients in food process except for arugula and blend until creamy.  Slowly add the arugula until all incorporated.  Toss over linguini noodles and serve immediately.  Top with grated cheese if you like (yes they make Vegan Parmesan Cheese).

Enjoy!


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