Rice Noodles with Broccoli-Almond Pesto

Detox Cred: With their pleasing nutty flavor, rice noodles are a nutritious, gluten-free alternative to wheat pasta. Use this pumped-up pesto to top eggs, beans, and whole grains. Broccoli's impressive amount of carotenoids sweep up cancer-inducing free radicals.
Whole Living, January/February January/February 2012
  • Yield Serves 4
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  • 1 head broccoli, florets and sliced stems
  • 6 tablespoons sliced toasted almonds
  • 1/4 cup fresh basil leaves
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 6 tablespoons olive oil
  • Coarse salt and pepper
  • 8 ounces medium rice noodles


  1. Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.

  2. Return water to a boil and cook rice noodles according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.

Recipe Reviews

Reviews (2)

  • skspillman 3 Feb, 2012

    I loved this recipe! I used thin rice noodles since my grocery store didn't have the wider ones, and I only used half the oil I sprinkled some crushed red pepper on top. This was one of my favorite meals from this year's cleanse, and I will definitely make it again.

  • Mounmama 16 Jan, 2012

    Again, I am in need of an alternative to the "almond" ingredient due to being allergic to almonds.