- 200gr gluten free rice spirals
- 100gr basil leaves
- 50gr walnuts
- 100ml - 150ml almond milk ( depends on the thickness you want this replaces the cheese)
- 3 garlic cloves
- Salt and pepper
- 25ml extra virgin olive oil
- Fill out the pot with water, add a generous pinch of salt, wait till the water is boiling before adding the pasta. While the pasta is cooking, in a blender throw in the peeled garlic cloves, mix, then the walnuts, basil, olive oil and lastly the milk to give it more creaminess. Salt and pepper to taste
- Empty the pasta, mix the pesto with the pasta
- And serve with a drizzle of olive oil
