Great flavors with a nice little crunch on top. Zero deprivation, pure yum. Belly says, “Yahoooo!”
Top secret: Shhhhh, don’t tell anyone. The reason this pesto was … uh … deconstructed (Top Chef term) … was because momma made the pesto based on one’a our previous food adventures … but always leaves any pureeing to me.
Well! Being in bed ‘n all, I decided, “Hmmm … Y’know what? Let me just skip that part and see what happens.”
And what happened was, I wound up loving it! Happy accidents, people, happy accidents!
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Semi-Deconstructed Cashew Pesto on Brown Rice Pasta
- 1/8 cup extra virgin olive oil
- 1 tbsp fresh basil leaves, chopped
- 1 generous pinch kosher salt
- 1 tbsp raw cashews, chopped
- 3 cloves garlic, diced
- Brown rice pasta, cooked according to package instructions
Combine all ingredients in a small pot and cook over medium high heat, stirring frequently, a few minutes or until basil is flaky. Serve hot over brown rice pasta.
Enjoy!
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PS: Read yer labels! Especially important with pasta. Nine times outa ten they will SAY they are one thing and actually have all the same junk as the other pastas, PLUS the thing they say that they are.
Case in point: “Quinoa” pasta that has a *little* quinoa but all of this other stuff too. Not cool!
I used Organic Gluten Free Capellini Brown Rice Pasta by Jovial Foods. Pure brown rice and nuthin’ else. High fives, Jovial Foods!
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