Chlorella Pesto with Gluten-Free Pasta
Prep Time: 15 minutes | Cook Time: 35 Minutes | Serves: 2 servings
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
2 cloves garlic
1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
1 tablespoon Earths Basket Chlorella Powder
1/2 cup extra virgin olive oil
Salt and pepper to taste
8 ounces gluten-free pasta (such as brown rice pasta or quinoa pasta)
2 cloves garlic
Cherry tomatoes, halved
Sliced black olives
Fresh basil leaves
In a food processor or blender, combine the fresh basil leaves, pine nuts or walnuts, garlic, grated Parmesan cheese (or nutritional yeast), and Earths Basket Chlorella Powder.
Pulse the ingredients a few times to break them down.
While the food processor is running, gradually drizzle in the extra virgin olive oil until the mixture comes together and reaches a smooth consistency.
Stop the food processor and scrape down the sides with a spatula, if needed.
Taste the pesto and season with salt and pepper according to your preference. Adjust the flavors as desired.
Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked pasta and the Chlorella Pesto. Toss well to coat the pasta evenly with the pesto sauce.
Optional: Add cherry tomatoes, sliced black olives, or fresh basil leaves as toppings for extra flavor and presentation.
Serve the Chlorella Pesto with Gluten-Free Pasta immediately.
Note: Ensure that Earths Basket Chlorella Powder and all other ingredients used are suitable for consumption and follow the recommended usage instructions provided by the manufacturer.
This recipe is made with
Certification applies to Organic and Vegan products only.