Gluten-Free Rice Pasta with Fresh Pesto

  • Rice pasta (elbows, spirals or other)
  • 2 cups fresh basil leaves, washed
  • 2 garlic cloves, peeled
  • 1/3 cup pine nuts
  • 1/4 cup grated reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp. sea salt
  • Grated Parmigiano cheese

Cook pasta according to the directions on the package.  While pasta is cooking, wash the basil and blanch it quickly (1-2 mins) in boiling salted water. Drain basil leaves and squeeze out the excess water. Put basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender.  Drain pasta when it’s ready and mix with pesto sauce. Garnish with freshly grated parmigiano cheese.

  • Terri Mazzei

    I make pesto all the time, especially all summer with all my fresh basil growing. I use different nuts, usually whatever raw nuts I have on hand and freeze it for future use. However, I have never blanched my basil. Is there a benefit to doing this? Thanks so much. I love your newsletter and recipes !

    • @c36996706844da85c58b0cbaa7873030:disqus – great question! Ever notice that pesto starts to oxidize and turn a little dull looking? Blanching the basil in salted water keeps it BRIGHT green and makes a beautiful looking pesto.