Friday, August 10, 2007

Pesto Anyone?

So, being gluten and dairy-free one might think that pasta or anything Italian is completely out of my diet.


There are so many new products out there that can take the place of conventional pasta. As a matter of fact, bionaturae makes a great organic gluten free pasta made of rice flour, rice starch, potato starch and soy flour.

My favorite dish is to make this pasta with my homemade Pistachio Pesto. The good thing about pesto is you can make it in large batches, spoon it into ice-cube trays and then just thaw them out when you need them!

Pistachio Pesto
2 cups packed basil leaves
1/2 cup shelled pistachios
2 cloves pressed garlic
1/4 cup plus 2 tbsp extra virgin olive oil
1 teaspoon sea salt (unless the pistachios are salted, then you can use less)
Pinch of freshly ground black pepper

Place all ingredients in a food processor and blend until combined.

Prepare the pasta, drain and place in a fry pan with some olive oil. Spoon as much pesto in the fry pan with the pasta as desired, sautee on medium to low heat until the pasta is covered in pesto.

You can also use the pesto in other ways. Like, try mixing it with Vegenaise and use it as a spread for your wraps or veggie burgers! YUM!


Momentary Academic said...

I think that you should write a book, Jenni. I mean it. I would buy it. :)

mysterygirl! said...

I had never heard of spooning it into ice cube trays, but what a genius idea.

Bla said...

Pesto rules! :)

Danika said...

I also like to use half parsley, half basil for pesto, it gives it kind of a peppery taste. YUM!