2 Heaping Cups - Fresh Basil
1/3 Cup - Toasted Walnuts (or Pine)
1/6 Cup - Nutritional Yeast
2 Tbsp - Olive Oil
1 Lemon - Freshly Squeezed
1/2 Clove - Garlic
1/2 tsp Salt and Pepper
Place everything in a food processor. Pulse, scrape down, pulse scrape down, repeat until it is very smooth. Increases well.
Note: If you don't have nutritional yeast, skip it. If you'd like it more cheesy, use up to 1/3 cup of the nutritional yeast. If you want oil-free you can try zucchini, I've done this in the past and was satisfied.
Simple Pesto Pasta
12 oz. Gluten-Free Spaghetti Noodles or Preferred
1 Red Bell Pepper - Chopped
1 Red Onion - Chopped
Sauté the red onion and bell pepper until desired consistency while cooking the noodles as per the package. Drain the noodles. Make a double batch of the pesto, mix it into the pasta over low heat. Top with the cooked veggies, mix and serve hot. I've added Mushrooms, Kale, Tomatoes, Garlic and a number of other veggies based on what is on hand. Use what you have or what sounds good.
Watch the video here.