Sweet Basil and Pine Nut Chia Pesto Fettucini
Total Time: 20 minutes
Serving Size: 2
2 cups basil leaves (stems removed) tightly packed
¼ cup cold pressed extra-virgin olive oil
2 cloves garlic crushed
1 Tablespoon Mila chia seeds mixed with ¼ cup water to make chia gel
¼ + ⅛ teaspoons salt
¼ cup raw pine nuts
1 Roma tomato seeded, and diced for topping
- Place the basil, olive oil, garlic, chia seed gel, and salt into a food processor fitted with the “S” blade and process until the basil is chopped. Add the pine nuts and process until smooth. Do not over process; you should still see specks of the white pine nuts throughout. Pesto will keep for five days in a sealed container in the refrigerator.
- Use mandolin or vegetable peeler to slice lengthwise zucchini into thin strips, then stack and cut them into thin “noodles” with a knife.
- Toss the Pesto with the noodles and top with diced tomatoes.
Found on LifeMax Mila Website from Diane and Michael and The Vibrant Kitchen©