Pesto Sauce – GFCFSF

April 24, 2013

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Pesto Sauce - GFCFSF

2 cups fresh basil leaves, packed
1/2 cup "Parmesan" cheese (plus more for top)
1/2 cup extra virgin olive oil
1/3 cup pine nuts* (plus more for top)
3 medium sized garlic cloves, minced
1-2 teaspoon fresh lemon juice (to set color)
Salt and freshly ground black pepper to taste

*If you have a pine nut allergy, or just can't find them, you can substitute walnuts.

Put all ingredients in a blender and blend until pretty smooth (See picture). Toast more pine nuts in a dry frying pan, set aside. Cook and drain GF pasta and mix with pesto as soon as you drain, while pasta is still wet. Plate pasta, top with more "Parmesan" cheese and toasted pine nuts.

Pesto Sauce - GFCFSF
Pesto Sauce - GFCFSF

Pasta with Pesto Sauce - GFCFSF
Pasta with Pesto Sauce - GFCFSF