Tinkyada Rice Pasta - Cooked and Drained
Grilled Chicken - Cut into strips or chunks
Vegan Pesto recipe from Gluten Free Goddess
3 cups washed, fresh basil leaves, stems removed, patted dry
2-4 garlic cloves, peeled- according to taste
1/3-1/2 cup pecans, pine nuts, almonds or walnuts
10 tablespoons fruity extra virgin olive oil, as needed
Pinch of sea salt, if desired
Combine the above ingredients in a food processor and pulse it on and off until it becomes a smooth paste. Taste test for seasoning and texture adjustments.
Use immediately, or cover and chill.
If it becomes stiff add some extra virgin olive oil and stir till smooth.
We've used safflower oil or EVOO. I'm partial to the walnuts because supposedly they have less oxalates.
http://glutenfreegoddess.blogspot.com/2 ... pesto.html
A plain lettuce salad to accompany this seems to go over well. Homemade Italian dressing using safflower oil and apple cider vinegar is well tolerated for us.