Dairy-Free Pesto
Ingredients
2 boxes of chickpea pasta; or 16 oz (dry) whole grain pasta
1 cup basil
1 cup arugula
Lemon juice (½ a lemon, or 3 TBSP)
⅓ cup olive oil
½ cup water
2 cloves of garlic
1 tsp pepper
2 tsp salt
1 cup almond flour or ground oats
Serves: 6-8
Bring a large pot of salted water to a rolling boil
- If starting with raw oats, blend 1 cup oats into a flour like texture
- Blend basil, arugula, lemon juice, water, and olive oil together
- Then add garlic, salt, pepper, and almond or oat flour and blend together
- Cook pasta according to the instructions on the box. Keep about ¼ cup of the pasta water
- Strain pasta, and add sauce with pasta water to the noodles, stirring until incorporated
