Pasta with Pesto Sauce Recipe. All Variations. Gluten Free Friendly
Posted on 29th of February, 2012 by Lévana
The perennial 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 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.
Picture via Newsday.com