Ingredients

The following ingredients have 6 Servings
  • 4 cups basil
  • 1/2 cups sliced almonds
  • 1/2 cup pine nuts
  • 2 cloves garlic (finely minced)
  • 1/4 cup lemon juice
  • 1 avocado (diced)
  • Salt and pepper (to taste)
  • 1 lb gluten free fusilli pasta
  • 1 1/2 cups colourful baby tomatoes
  • 19 oz can no-salt-added chickpeas (rinsed and drained)
  • 1/4 cup kalamata olives
  • 2 tbsp pine nuts (toasted)
  • 2 tbsp sliced almonds (toasted)

Instruction

  • Puree the basil, almonds, pine nuts and garlic together in the food processor until they reach a paste-like consistency. Add in the lemon juice and avocado and continue to puree until smooth. Season with salt and pepper, to taste.
  • Meanwhile, cook the pasta according to package directions and allow to cool to room temperature.
  • Mix the pasta with the pesto, tomatoes, chickpeas and olives. Top with pine nuts and almonds and enjoy at room temperature.