I love Summer because of the choice of fresh fruits, vegetables and herbs, and fresh basil is one of my favorites (along with mint). This pesto is a fragrant and tasty option that goes well with gluten-free spaghetti and wonderful fresh tomatoes.
Ingredients and preparation steps
- 1 package of rice spaghetti (500 g)
- 400 g of cherry tomatoes or smaller tomatoes
For the pesto
- 6 handfuls of fresh basil leaves
- 100 grams of walnuts
- 1 clove of garlic
- 60 g of grated parmesan cheese
- 1 tablespoon of fresh lemon juice
- 75 ml of olive oil
- 75 ml of water kefir
- a pinch of salt
Cook the pasta according to the instructions on the package.
While the pasta is cooking, slice the tomatoes and make the pesto.
Add all the ingredients for the pesto to a blender or food processor and blend into a uniform mixture.
For a thinner pesto, add more water kefir, taste a little and add more salt if necessary.
Add pesto and tomatoes to the cooked and drained pasta.
Mix everything and serve.
Enjoy the flavors!
