Pasta is near and dear to me, but I'm not the biggest fan of tomato sauce, and let's not even mention tomato meat sauce. Pesto, light cream sauces, and even rose sauces are definitely my cup of tea. This recipe calls for a basil pesto that is vegan, gluten free, and supremely easy to make. A pesto for me is basically a leafy herb, oil, a nut, and some seasoning. Easy peasy lemon squeezy. You will need:
Pasta (I'm using a gluten free pasta, but feel free to use anything you have on hand)
A good handful of fresh basil
1/3 cup of pistachios (any nut will do)
Teaspoon of salt
1/2 cup of olive oil
Optional: a teaspoon of almond milk (unsweetened)
To start, bring a pot of water to a boil and cook your pasta. In the meantime, add all of your ingredients to either a food processor or blender, and mix it up! You don't want the consistency to be too liquidy, you want it to still have a texture. You can store the pesto in a jar in the fridge for up to a month or freeze it for up to three months. Drain your pasta, add in a couple of tablespoons of pesto, and let it simmer together for a couple of minutes. I added in a teaspoon of almond milk to make it a little creamy, but this step is completely optional. Plate your dish, and enjoy!
Pesto is easy, super affordable, and a great thing to have on hand. Add it to pasta, sandwiches, and pizza. It's so versatile, and just pumps up the volume on any dish.