WALNUT PESTO PASTA SALAD RECIPE
Don't forget that pesto can be frozen ahead of time for easy assembly. If you're not too fond of walnuts, substitute pine nuts for a more traditional pesto. Ingredients:
Salad:
2 packs 12-16 oz. Gluten Free Pasta
1 cup grape tomatoes or cherry tomatoes
Parmesan cheese for sprinkling
Pesto:
4 cups lightly packed fresh basil leaves
1/4 cup lightly packed flat-leaf parsley leaves
1/3 cup walnuts (shelled)
2-3 small cloves garlic
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin oil
Directions:
1. Put the basil, parsley, walnuts, garlic, kosher salt, and black pepper in a food processor fitted with the blade attachment.
2. With the machine on, slowly pour the olive oil in through the food tube and process, stopping to scrape down the sides of the bowl as needed, until the mixture is very finely chopped and pasty. Add more salt if desired.
3. Cook the pasta according to package direction.
4. Rinse the pasta and mix with 1 teaspoon extra-virgin olive oil to prevent the pasta from clumping together.
