11 Jul 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Pasta with Pesto
pesto photo

Everybody has a favorite pesto recipe. This one uses my favorite combination of flavors, but any combination of nuts and cheese will work just as well with pasta and the menu.


2 cups basil leaves, plus 2 tablespoons hand chopped
¼ cup walnuts
2 cloves garlic
½ cup olive oil
1/3 cup Parmesan cheese
salt and pepper to taste

Equipment: Blender or food processor, spatula, small bowl

• In blender or food processor, place walnuts and pulse 4 times or until nuts are in small pieces.
• Add the basil and garlic and pulse until mixture is in small pieces and well blended.
• While processor or blender is on, slowly add the olive oil in a steady stream, scraping down basil mixture stuck to the sides.
• Remove mixture with the spatula and place in small bowl.
• Stir in the Parmesan cheese and the 2 tablespoons of hand chopped basil, which will add texture to the pesto.
• Taste for seasoning with salt and pepper. The cheese is naturally salty, so be careful.
• Set aside until pasta is ready to be dressed. Adding a ladleful of the pasta water to the pesto helps the sauce stick to the pasta.

Makes 1 cup

Note: When basil is in season, use the opportunity to prepare lots of pesto and have it on hand any time of the year. Prepare the pesto according to the recipe but omit the cheese. Freeze in small containers and add the cheese when ready to serve.

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