Ingredients:
70g Rice pasta 200g
150ml Denova Macadamia lemon oil
4 Garlic cloves, peeled and chopped
40g Pine nuts
20g Macadamia nuts
50g Fresh basil
50g Parmesan, grated
30g Feta, crumbled 30g
Salt to taste
Pepper to taste
– Boil rice pasta with 1L of water until al dente (about 5 minutes)
– Roughly chop garlic and set aside
– Toast pine nuts and macadamia nuts in a dry pan until golden
– In a cup big enough to use a stick blender, pour in fresh basil, chopped garlic cloves, toasted
nuts, Denova oil and parmesan
– With stick blender, blend ingredients together, moving it up and down to incorporate all
ingredients
– Taste pesto and season accordingly
– Pour out rice pasta into a bowl and toss with a tablespoon of oil to prevent the pasta from
sticking together
– Scrape out pesto and mix with rice pasta
– Plate your pasta salad and sprinkle crumbled feta on top
– Garnish with basil and enjoy!
Check out the super savvy Pesto Pasta Salad Video!!