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The Whole Foods Kosher kitchen

Pasta with Pesto Sauce Recipe. All Pesto Variations. Gluten Free Friendly

Posted on 29th of February, 2012 by Lévana

Pesto Sauce. Italian Cuisine

The perennial Pesto favorite is based on basil, olive oil, and toasted walnuts; but we have seen pesto recast with a different herb or nut, and tasting just as delicious and interesting. Use pesto not only as a pasta sauce but as topping for cooked chicken or fish, or a dip. I find that toasting the nuts intensifies the pesto’s flavor, so don’t skip that step!


2 cups basil leaves, packed
½ cup good olive oil
1∕3 cup toasted walnuts (about 15 minutes in a preheated 300 °F oven)
4 garlic cloves
Salt and pepper to taste

I pound of your favorite pasta, including Gluten-Free Pasta, or Low-Carb Pasta, cooked according to the manufacturer’s instructions, 1/2 cup of the cooking water reserved.

1/2 cup- 3/4 cup freshly grated parmesan, optional


Process all pesto ingredients in a food processor until smooth but still a little chunky, not a complete paste. Toss with the pasta and reserved cooking water, and add the parmesan, if desired
Makes about 2 cups pesto sauce. If using later, store refrigerated in a glass jar.


In the same proportions:

  •  Substitute parsley, cilantro, mint, spinach, arugala, and watercress for the basil (I loved the watercress-arugala combo)
  •  Substitute pecans, pine nuts, hazelnuts, and pistachios for the walnuts.
  • Add some freshly grated Parmesan. In this case, omit the salt.

Filed under: Almond Recipes, Arugala Recipes, Cilantro Recipes, Condiments Recipes, Gluten-free pasta recipes, Italian Recipes, Kosher Recipes, Low Carb Pasta Recipes, Low-Carb Recipes, Natural Foods Recipes, Pasta Recipes, Pesto Recipes, Recipes, Whole Grain Pasta Recipes

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  1. Seyma, on Said:

    Seriously addictive pesto–you will not want to buy the jarred stuff after making this at home. It will leave your kitchen wonderfully fragrant!