kitchen blender or pestle and mortar, large 2lt saucepan and frying pan

50g pine nuts
1 garlic clove
50g parmesan (or vegan parmesan)
50g fresh basil leaves
5 tbsp olive oil
500g FREEE Organic Brown Rice Fusilli
salt and pepper
fresh basil, to serve

Homemade Pesto Sauce 

1. Put the pine nuts into an un-oiled frying pan.
2. Add the garlic clove and put the pan over a medium heat.
3. Stir regularly until the pine nuts are golden, about 3-4 minutes.
4. Remove the pan from the heat.
5. Peel the garlic and slice it into a kitchen blender or the bowl of a pestle and mortar.
6. Finely grate the parmesan into the bowl.
7. Add the pine nuts, basil leaves and season with salt and pepper.
8. Pulse or pound everything together, adding the oil slowly, to make a paste.
9. Taste and adjust the seasoning as required.
10. Cover and chill for up to 2 days.

Cooking Brown Rice Fusilli Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Brown Rice Fusilli with Pesto Sauce 

1. Shake the colander then tip the pasta back into the warm saucepan.
2. Add the pesto sauce to the pan and stir to combine.
3. Tip into a serving dish, scatter with fresh basil leaves and serve immediately.