I am thoroughly convinced that pesto should be a food group. At least in my diet anyway. Somehow I seem to never get sick of it, even though I find a way to put it on everything. It’s amazing on everything from scrambled eggs to meat to pasta! When I became #glutenfree , I was bummed because I’d have to cut pasta out of my diet. (Even though, I rarely ever had pasta but when I did, I really really really enjoyed it). I wasn’t too keen on the idea of gluten free pasta either; I had this mental block in my mind telling me it was disgusting and that I would hate it. Turns out, It’s the greatest thing ever. Like, I’m sure that if I was suddenly miraculously cured from my gluten allergy…I’d still buy it. I love the soft consistency of it, the fact that it takes less time to cook, and of course not bloating after I eat it ;) But back to the pesto…let me just tell you, pesto in a can/jar is good but homemade is AMAZING. In fact, homemade anything is better, right?
Homemade Pesto Pasta
- 1 bag of rice flour pasta (It’s a whole pound so…leftovers, amiright??)
- 2 cups of basil leaves
- 1/4 cup of a nut of your choice (I used almonds, because pine nuts are sooo pricey)
- ~ around 2/3 cup of olive oil
- 2-3 cloves of garlic (the more the better :))
- salt&pepper to taste
- 1/2 box of mushrooms
- 1 red onion
- 1/4 cup of peas (Use them if you like, I think they add a nice consistency)
- parmesan + asiago + romano cheese blend (Trader Joe’s)
****Side note: you’re going to need a food processor for the pesto, so if ya don’t have one I would recommend TJ’s Pesto Alla Genovese**** For the food processor, combine the basil, garlic, and nuts and pulse it until the consistency starts to become a thick and creamy looking sauce. Then slowly add in the olive oil until it looks completely smooth! Salt and pepper it at the end, depending on your preference. ***forgot to mention, if you aren’t topping your pasta with cheese at the end, add some Parmesan in your pesto!!
Take all your ingredients for the sauce and turn them on high heat and then bring to a simmer. In the meantime, boil your water for the pasta and allow that to cook for around 7 minutes. I personally like my pasta al dente, but if you don’t, maybe cook to 9 minutes at most. It’s really important not to overcook gluten free pasta because it becomes especially soggy. Add in your sauce and mix it all together! I topped it all off with TJ’s shaved Asiago&Parmesan&Romano blend :)
I hope you all are having a great start to your week. Be sure to let me know if you’ve tried this recipe out! Enjoy!!
P.S. ^^^ here is another amazing way that I have used pesto! I took slices of prosciutto (my favorite) and salami + a dollop of pesto + a dollop of herbed goat cheese, and you have a crazy yummy snack!! Follow me @kabkitchen for more ideas :)
xoxo
Kelsey
