Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 package of your favorite gluten free spaghetti
- 2 cups loosely packed fresh basil leaves, stems removed
- 3 cloves fresh, peeled garlic, sliced in half
- 3/4 cup toasted pine nuts (pignolia or piñon nuts) (1/4 cup for pesto sauce and 1/2 cup to top pasta)
- 1/4 teaspoon salt and fresh ground pepper to taste
- 3/4 cup good quality extra virgin olive oil (1/2 cup for pesto sauce and 1/4 cup to top pasta)
- 1 cup coarsely grated Parmesan cheese (1/2 cup for pesto sauce and 1/2 cup to top pasta)
- Cook the gluten free spaghetti according to package instructions. After rinsing and draining, return the cooked pasta to a large pan.
- Toast the pine nuts: Place pine nuts in a medium size, heavy skillet and lightly brown over medium low heat. Stir occasionally and watch carefully- pine nuts go from golden brown to burned quickly!
- Prepare the basil pesto sauce: Place basil leaves, sliced garlic cloves, 1/4 cup of the toasted pine nuts, 1/2 cup of the coarsely grated Parmesan cheese, salt and pepper in a food processor. Slowly drizzle 1/2 cup of olive oil through the processor feed tube while pulsing the processor. Pesto is done when the mixture is just pureed- don't over process.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Author Information: Teri Gruss, MS About.com Guide to Gluten-Free Cooking Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member. Email Teri Gruss, MS here.