PESTO PASTA SALAD

• servings: Serves 4

Ingredients

1 garlic clove, minced

4 cups packed fresh basil

½ cup hemp seeds

¼ cup nutritional yeast

½ cup olive oil or

Low-Histamine Biome

Broth (page 159)

¼ to ½ teaspoon salt

12 ounces pasta, preferably organic whole-wheat short pasta such as shells or macaroni

1 cup frozen peas or sprouted green peas (see Pro Tip)

Directions

1. Place the garlic, basil, hemp seeds, and nutritional yeast in the base of a food processor. Pulse 10 to 12 times, until just combined. With the motor running, add the olive oil, stopping to scrape down the sides as needed. Add salt to taste.

2. Cook the pasta according to the package directions. Two minutes before the pasta is done, add the frozen peas. Drain the pasta and peas and return to the cooking pot.

3. Add the pesto and toss to combine.

PRO TIP:

You can use sprouted green peas instead of the frozen peas in this recipe. When sprouted, they go from not producing DAO to producing tons of it. The highest DAO levels are achieved when the peas are sprouted in darkness. Sprouting peas is fun, inexpensive, quick, and insanely easy. See page 348 for more information on sprouting your own peas.