Walnut Pesto Pasta Salad
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.
Preparation time15 minutes
Cooking time10 minutes
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 sea salt 1/4 tsp freshly ground black pepper 1/4 cup extra-virgin olive oil
Spectrum Naturals Organic Gluten Free Extra Virgin Olive Oil, 8.5 Oz [3 Pack]
Hain Iodized Sea Salt, 26 oz. (Pack of 24)
Le Veneziane Gluten Free Corn Pasta Spaghetti
US Chocolates - Gluten Free Nuts, Light Walnut Chips, 30 Pound Box
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Put the basil, parsley, walnuts, garlic, kosher salt, and black pepper in a food processor fitted with the blade attachment.
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.
Cook the pasta according to package direction.
Rinse the pasta and mix with 1 teaspoon extra-virgin olive oil to prevent the pasta from clumping together.
Add as much pesto as desired and mix well.
Add tomatoes, sprinkle with Parmesan cheese, mix, and enjoy!
Tip: This recipe makes enough pesto to freeze some for later.
Note: This salad can be made up to 2 days in advance. Refrigerate and bring to room temperature before serving. (I like to add tomatoes and Parmesan cheese just before serving as well.)