It’s a Pesto Party!

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!!

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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 :)

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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!!

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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

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