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

Optional toppings:

Cherry tomatoes, halved

Sliced black olives

Fresh basil leaves

STEP 1

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.

STEP 2

Pulse the ingredients a few times to break them down.

STEP 3

While the food processor is running, gradually drizzle in the extra virgin olive oil until the mixture comes together and reaches a smooth consistency.

STEP 4

Stop the food processor and scrape down the sides with a spatula, if needed.

STEP 5

Taste the pesto and season with salt and pepper according to your preference. Adjust the flavors as desired.

STEP 6

Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.

STEP 7

In a large mixing bowl, combine the cooked pasta and the Chlorella Pesto. Toss well to coat the pasta evenly with the pesto sauce.

STEP 8

Optional: Add cherry tomatoes, sliced black olives, or fresh basil leaves as toppings for extra flavor and presentation.

STEP 9

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.