I first had pesto with my friend Abbie at a local restaurant called Pasta e Basta before I discovered my gluten intolerance. I loved it and was thrilled there was rice pasta to continue to enjoy it with. We typically eat pesto on penne pasta with chicken, but it’s great on grilled chicken, tea sandwiches, wraps, etc. I’ve had tons of basil in my garden and can get an unlimited amount at our farm, so I’ve been making it like crazy. It freezes really well, too!
Pesto
2 cups fresh basil leaves
1/2 cup olive oil
1/2 cup Parmesan or Romano cheese (or both)
2 Tbsp pine nuts (walnuts and pecans will work as well)
1 garlic clove, crushed
salt and pepper to taste
Place all ingredients in a food processor and blend well. Add more olive oil if needed for a smooth consistency. Toss with pasta, etc.
Any other ideas about how to use pesto? I’d love to know!
Mmmm… I love pesto! I usually just use it on pasta, or on chicken. We are growing basil this summer and have been consuming a lot of pesto! I’ll be looking to see if you get any other pesto ideas… I’m all ears!