Ingredients
- Ingredients
- • 1 lb / 454 g noodles (buckwheat or brown rice noodles)
- • 3 quarts / 3 L water
- • 1 tsp / 5 ml sea salt
- Pesto Ingredients
- • 3 cups / 720 ml fresh basil leaves
- • 1/2 cup / 120 ml almonds, coarsely chopped
- • 3/4 cup / 180 ml parsley
- • 2 cloves garlic, passed through a garlic press
- • 1/4 cup / 60 ml extra virgin olive oil
- • Sea salt
Directions
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Bring water to a rolling boil. Add sea salt. Cook noodles al dente. Rinse under cold water to prevent clumping when cooking is complete. Place cooked noodles in large sauté pan or saucepan. Set aside.
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Prepare pesto sauce by placing all ingredients in a food processor. Pulse until ingredients resemble a smooth paste. Scrape pesto out of food processor bowl and pour over cooked noodles. Over medium heat, toss noodles and pesto sauce until heated through. Serve hot.