Brown Rice Pesto

Brown Rice Pesto (Merrick couldn't keep his hands off his plate!)

Everyone in the family loves pesto, so I have been experimenting with different variations. You can make pesto using any combination of greens and nuts. My last pesto was made with broccoli and almonds and served over brown rice noodles. Everyone’s plates were cleaned! Here is the link to the recipe!

Broccoli-Almond Pesto Pasta

I was in a brown rice and pesto mood yesterday, so I thought I’d combine the two and see how everyone liked it.  Another hit, yeah! Nothing makes a mommy happier than finding a healthy meal everyone likes! I could hardly grab a picture because both my kids could smell it cooking and were ready to eat! They both cleaned their plates!

Since my craving hit mid morning, I had time to soak my almonds. This helps to create a smoother pesto, plus it has huge health benefits! Did you know nuts contain enzyme inhibitors to protect the nut until it is needed for growing? When the nut gets wet, the enzyme inhibitor is released, so the nut can germinate and produce a plant. When you soak nuts before you eat them, the enzyme inhibitor is released allowing your body to fully digest the nut. This mean you will be able to absorb all the nutrients that the nut has to offer! To soak your nuts, simply place them in a glass bowl, cover them with filtered water and allow them to soak for a few hours. There are many charts online that give specific times for each different nut. I soaked my almonds for about 6 hours.

Brown Rice Pesto

  • 2 cups spinach
  • 2 tb olive oil
  • 1/3 cup almonds, soaked
  • 1 tb nutritional yeast
  • 1 tsp garlic
  • 1 tb water
  • salt and pepper to taste

Combine the above ingredients in a food processor or blender. Blend until smooth.

  • 2 cups brown rice, cooked
  • 1 can chickpeas
  • 1 cup cherry tomatoes, chopped

Combine the above ingredients in a large bowl, add the pesto, stir and enjoy!

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