Pasta with Basil Walnut Pesto

I found this recipe from Martha Stewart and was eager to try it. I love pesto and had heard that making your own was really easy. I didn't follow her recipe exactly, but tweaked it slightly to add things that we liked, and to make it gluten free of course! It turned out really well and I will definitely be making more of it! The pesto was light and flavorful and is a great addition to simple pasta. This pesto would be delicious on a sandwich or panini as well! I would love to hear your pesto creations!

What you need

- 1 C loosely packed basil leaves
- 4 cloves garlic
- 2 T grated parmesan cheese
- 1/4 C walnuts
- pinch of red pepper flakes
- olive oil
- salt and pepper
- 8 oz rice penne pasta (I used Tiukyada)
- 1 1/2 C green beans
- 2 red potatoes, peeled and cubed







Directions


- Combine the basil, garlic, parmesan, walnuts, salt, pepper and red pepper flakes in a food processor

- Pulse until ingredients combine together

- Stream in olive oil and mix until it forms a paste. Continue adding olive oil until it becomes the consistency you like for your pesto. I chose to leave it somewhat thicker. Taste it to check the seasonings and add more if needed.

- Add the potatoes to a pot of salted water and bring to a boil. Cook until the potatoes are tender, but still firm.

- Sautee the green beans in coconut oil and whatever seasonings you like. I added dried onion and garlic powder to ours.

- Cook the pasta until al dente. Make sure you add salt to the boiling water!

- When the pasta, green beans and potatoes are all cooked, add them to a large bowl and top with the pesto. Stir to combine.

- Add more parmesan cheese and chopped fresh basil before serving

- I also added some more walnuts to mine. Yum!!

- The husband really like this dish and said the leftovers were good the next day too! You can easily adapt this recipe to things you like...I bet a spinach pesto would be delicious! Happy Thursday!