My family LOVES pesto sauce. My daughter prefers to eat it over marinara. So, I try to keep some in the fridge, but the truth be told is that I never make enough. The best thing to do is make tons of sauce, and freeze it in ice cube trays to be used later.
Our favorite uses of pesto:
- On pasta
- On Pizza
- Baked on Chicken
What are your favorite ways to use pesto?
Gluten-Free Pesto Pasta
Disclaimer: I did not invent this recipe, but have no idea where I got it from.
Serving Size: 4-6 people, about 1 pint
Ingredients for Pesto:
- 2 cups basil leaves (I used 2 bags of hydroponic basil)
- 2 cloves garlic, peeled
- 1/4 cup pine nuts (I like Trader Joe’s because there’s no cross-contamination)
- 2/3 cup Extra Virgin Olive Oil (any olive oil will do)
- 1/2 cup Parmesan cheese (I also use Trader Joe’s grated parm and stash it in the freezer)
Ingredients for Pasta:
- 1 bag of gluten-free pasta – favorite brand is Tinkyada
- 2 heads of broccoli
- 1 TBSP of olive oil
- *optional – extra parmesan as topping
- *optional – handful of pine nuts as topping
- Get pot of boiling water going for pasta.
- Meanwhile, put all ingredients, except the oil in the food processor, and process until blended.
- Slowly pour in the oil.
- Add salt and pepper to taste.
- When pasta water is boiling, put the pasta in the water and follow directions of pasta bag.
- 2 minutes before the pasta is done cooking, throw in some chopped broccoli.
- When pasta is done cooking and broccoli is done to liking, pour into colander and rinse with cold water.
- Coat pasta with the 1 TBSP of olive oil to keep it from sticking together if not serving right away, otherwise, follow step #9.
- Toss pasta with pesto sauce.
- Bon Appetite!