This recipe is one of my favourite ways to use fresh basil – and in the summer months with all the huge bunches of basil at the farmers markets and grocery stores, I can’t help but take home another bunch each week! This version I’ve created uses walnuts, and while you can totally use pine nuts (which are traditionally used to make pesto), I actually much prefer walnuts, which are more nutrient dense, full of omega-3 fatty acids and always sitting in my fridge as part of my pantry staples!
Makes 4 servings
- ½ bag of brown or wild rice noodles
- ~2 cups fresh basil leaves (or mixture of basil and parsley)
- 1-4 cloves garlic, depending on personal preference (optional)
- 1 lemon, juiced (~3-4 Tbsp)
- ¼ cup (generous) raw, unsalted walnuts (or pine nuts)
- 2 Tbsp virgin olive oil
- 1 tsp sea salt
- 1 Tbsp extra virgin coconut oil
- 1 bunch broccoli, chopped (or 2-3 zucchinis, chopped)
- 4-5 carrots, chopped into coins
- 1 red pepper, diced
- 1 cup cherry tomatoes (optional)
- 2 bison or organic chicken sausages, cooked and sliced (optional)
- Bring large pot of water to boil, add noodles, cook uncovered for 10-12 minutes, drain and return to pot.
- While noodles are cooking, add pesto ingredients (basil, garlic, lemon juice, nuts, oil, salt) into a food processor, and process until mixed but not pureed. Mix the pesto into the drained noodles to thoroughly coat them.
- In a skillet over med-high heat, heat oil. Add broccoli, red pepper and carrots and cook for 5 to 10 minutes, until broccoli is bright green.
- Turn off heat and if using, add the tomatoes and let sit for 2 minutes.
- Add the veggies to the large pot of pesto pasta (along with the sausage, if using) and mix until coated with pesto. Serve immediately.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN