Spinach-Basil Pesto
Used on Gluten-free brown rice pasta with feta cheese for picture. Omit cheese, or use dairy-free cheese for a vegan dish.
*I haven’t tried every GF pasta available in the market, but I must say I’m loyal to the Tinkyada brand
Pesto:
1/3 cup pine nuts, toasted
1/2 cup packed fresh basil leaves
1 1/2 cups fresh spinach, washed and stems removed
3 garlic cloves
1/2 cup extra virgin olive oil
one or two pinches of sea salt
Blend all pesto ingredients in a food processor until smooth. Pour onto cooked, drained pasta, in cooking pot, and warm for 2-3 minutes (I do this so the garlic doesn’t have as much of a bite for the kids…don’t bother if your family likes the taste of raw garlic). Pour pasta into serving bowl and top with feta cheese.
Raised from Scratch 