Remember my basil and olive oil ice cubes? Today, for lunch, I used them to make a delicious and sweet roasted red pepper pesto. I put spinach in it to up the nutritional value and Luke could not eat it fast enough. Whoever says their kids won’t eat vegetables should try creating delicious meals like this and see what happens! And it does not get any easier than this.
3 Grain Pasta (rice, corn and buckwheat or any gluten free pasta)
Roasted Red Pepper Pesto
3 basil and olive oil ice cubes, defrosted (approximately 1/4 cup oil)
1 roasted red pepper
1/4 cup pine nuts
1 tbsp chickpea miso
1/4 cup very well packed cup of spinach
Make the pasta.
Place the basil and olive oil ice cubes into the bowl of the food processor and let them hang out until they are defrosted. Then all the rest of the pesto ingredients and process until combined, less than a minute.
Drain the pasta and stir in the pesto. Serve and enjoy!