Sweet Basil and Pine Nut Chia Pesto Fettucini

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
2 zucchinis

  1. 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.
  2. Use mandolin or vegetable peeler to slice lengthwise zucchini into thin strips, then stack and cut them into thin “noodles” with a knife.
  3. Toss the Pesto with the noodles and top with diced tomatoes.

Found on LifeMax Mila Website from Diane and Michael and The Vibrant Kitchen©


3 responses to this post.

  1. Very interesting recipe. Thanks for the info.


  2. […] Make chia and pine nut basil pesto! […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: