Pasta with Pesto Sauce Recipe. All Pesto Variations. Gluten Free Friendly
Posted on 29th of February, 2012 by Lévana
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.