There´s nothing like a good bowl of pasta with a delicious pesto sauce…it´s not a very typical macro dish, but it´s something I appreciate immensely. This pesto is dairy-free and uses almonds instead of the more usual pine nuts or cashews. Almonds are the most alkalizing of nuts, so why not 🙂
I made corn pasta (my favourite glutenfree type of pasta) with some blanched carrots and green beans and a sprinkling of organic corn kernels from a jar.
For the sauce you will need 1 or 2 cloves of garlic (I used 2 for my candida clearing plan :-D), a generous bunch of fresh basil leaves, 1/2 tsp sea salt, 2 tbsp of oil (I used the incredibly fragrant cold-pressed pumpkinseed oil purchased in Slovenia), a dash of black pepper, 1 tbsp lemon juice and 1/4 cup of almonds which I soaked overnight and peeled their skins off the next day. Soaking almonds makes them more digestible and removes the enzyme inhibitors found in all nuts, seeds, grains and legumes.
First place the nuts with oil, salt, pepper, lemon juice and garlic into your blender on “pulse” setting and shortly process into a chunky mixture (depending on your preference, of course). When that is done, add basil and pulse again for a more chunky pesto or blend on higher speed for a smooth cream. Serve on top of pasta with veggies.