At last, we are excited to introduce the thrilling first installment of our highly anticipated Gluten Free Cuisine video series. Sit back, relax and enjoy.
Below is a full list of ingredients needed to make this wonderful, and easy recipe. 
Gluten Free Parsley Pesto with Rainbow Chard, served over Rice Pasta.
1 bunch rainbow chard
1/2 bunch of Italian parsley
1 oz. grated Parmesan cheese
4 cloves garlic, chopped
1 cup sliced almonds
1/8 tsp. dried mint flakes
1/8 tsp. dried basil leaves
10 fresh basil leaves
1 tsp. Himalaya salt
1/4 cup olive oil
1 packet of Trader Joe’s “Rice Sticks” pasta
ground black pepper, to taste
Directions: Fill a large pot with water, add 1 tsp. salt, and bring to a boil. Wash, destem, and chop the chard. Add the chard to the boiling water and blanche for 2 minutes. Remove chard from the water with a slotted strainer, and set aside. Reserve the boiling water, as you will need this to cook the pasta. Peel and chop the garlic. Add the pasta to the boiling water, and cook for 6-8 minutes. Strain, and set aside in large bowl, covered.
Heat 1 tsp. coconut oil in a saute pan, add 2 cloves of garlic, and cook until lightly browned. Turn down the heat to low, and add the chard, along with 2 Tbsp. of the reserved cooking water. Add the mint flakes, dried basil, black pepper and 1/2 cup sliced almonds. Cover and turn heat to lowest setting. Prepare food processor with an S-blade, and add 1/2 bunch of Italian parsley, parmesan cheese, 1/2 cup sliced almonds, 2 cloves of garlic, 10 fresh basil leaves, and 1/4 cup olive oil. Process until smooth.
Add the chard and pesto to the cooked pasta, mixing throughly until the pasta is well coated by the pesto sauce. Serve immedietely, garnished with fresh basil.
BON APPETIT!!!
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