Your search is over for dairy free pesto! I love pesto for its bold color and fresh flavor This recipe may not be as rich as pesto that contains Parmesan cheese, but it is a pretty darn good alternative. The walnuts were chosen to add texture, but also because of their many health benefits. This recipe calls for quinoa pasta but use the pesto on anything - gluten free pasta, chicken, tuna, steak, veggies, quinoa, polenta... #freshfood
Prep & Cook Time: 10 minutes
Fresh From the Market:
- 1/2 Large Lemon (Juiced)
- 1/2 c. Fresh Basil
- 1/2 c. Fresh Mint
- 1/2 c. Fresh Parsley
- 1/2 c. Arugula
- 1 clove Fresh Garlic
From the Pantry:
- 16 oz. Quinoa Pasta
- 1/2 c. Extra Virgin Olive Oil
- 1/4 c. Walnuts (Shelled)
From the Spice Rack:
- 1/4 tsp. Sea Salt
- 3 qt. Pot
- Food Processor
- Citrus Press or Juicer (optional)
- Fine Cheese Grater
- Garlic Press (optional)
- Fill the 3 qt. pot 2/3 with water. Set the flame on high to boil while you prep your ingredients.
- Zest the lemon against the small holes of the cheese grater. Then cut the lemon in half and juice one of the halves. Combine the olive oil and the lemon juice.
- Remove the stems on the mint leaves and parsley and toss them together with the basil and arugula into the food processor.
- Once the water is boiled, add the gluten free quinoa pasta. Cook it for 10 to 15 minutes, or until soft.
- Press the garlic clove in the garlic press and add to the food processor, along with the lemon zest and walnuts.
- Process the mixture for 10 seconds and then add the olive oil and lemon juice to the processor. Now chop until everything is blended into a smooth paste.
- Drain the gluten free pasta once it is fully cooked. Pour the pesto over the quinoa pasta, mix well and serve!