Yum, yum, yum! I recently deduced that I don’t handle gluten very well, so I have been having some fun experimenting with food.
On the plate tonight was gluten-free pasta with gluten, oil, but, and dairy-free pesto.
To make sauce (two servings) you will need:
- One avocado
- Three handfuls of fresh basil
- 2.5T of nutritional yeast (less or more depending on your taste)
- 3t of minced garlic (less or more depending your taste)
- 1T chia seeds (not required, I am just obsessed with them)
Whip these ingredients together in a blender/food processor and add water to achieve your desired thickness. Add to pasta and stir. Enjoy!
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