Noodles with Pesto for Spring

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Noodles with Pesto

4 servings



·       8 - 10 oz. jovial brown rice pasta (spiral noodles)

·       water

·       sea salt


·       1 cup basil leaves, tightly packed or ½ cup basil leaves and ½ cup parsley or watercress

·       2 tablespoons raw cashews, lightly roasted (or 3 tablespoons sunflower seeds, or 2 tablespoons pecans and 2 teaspoons sesame seeds)

·       1 small clove garlic

·       ¼ teaspoon sea salt or to taste

·       6 tablespoons olive oil

·       water if needed



Boil the noodles with plenty of water and sea salt until ‘al dente’. Drain and rinse with cold water.

Blend all ingredients of pesto until creamy, add water if needed.

Mix the pasta with the pesto and serve.