This is such an easy meatless main dish and one of our favorites. The pesto is made using walnuts instead of pine nuts. It's also dairy free and you won't even miss the cheese. This meal is so easy and goes well with a side salad or just some fresh sliced tomatoes.
Pasta with Pesto
- 1 large bunch basil (or other herbs, spinach, etc…)
- 1/4 cup lemon juice
- 3 cloves of garlic
- 2 cups walnuts
- 3/4 tsp. sea salt
- 1/4 cup olive oil
- 1 bag of gluten free pasta (I like Tinkyada brand rice pasta- penne or spirals)
Fill a large pot with filtered water and a half teaspoon of sea salt. Bring it to a boil. Once the water is boiling, add the pasta and stir it to keep it from sticking together. Cook according to the package directions.
Rinse the basil and tear the leaves from the thick stems. Discard the stems.
Combine the basil leaves, lemon juice, garlic, walnuts, sea salt, and olive oil in a food processor and process until it is a thick paste.
Once the pasta is cooked, drain it into a colander, put back in the pot, and coat it with the pesto. Add a few tablespoons of olive oil or water to thin it.
Serve immediately.
Makes 4 servings.
Optional add-ins: fresh cherry tomatoes, parmesan cheese, black olives, tomato sauce, sliced sun-dried tomatoes, etc…
**********************************
Becky Mauldin, N.D. is a Naturopath,
teacher, speaker, and author. She has authored two gluten-free cookbooks, Vibrant Health and Recipes for Life. Her story of recovery from an incurable illness has inspired many people around the world. She is known for making a healthy diet achievable for real people and real life.
Connect with her on Facebook and let her
know what you think of this post.
********************************
Connect with Pure Vitality Everyday!