Fast and fresh pesto is the secret for this best basil pesto pasta. which is perfect for serving with your favorite pasta for a refreshing and delicious dish that is packed with flavor and perfect for a quick hearty meal. With a few basic ingredients like fresh basil, walnuts, and olive oil, you will have a delicious meal ready!
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If you want to make pasta that is gut friendly, try this gluten- free, homemade pesto pasta . The trick is to use gluten free high protein pasta. In this blog, I will also highlight how you can meal prep for this recipe and also get various meal options. Whether
Why To Make It?
- Gut Health Friendly: High-protein gluten-free pasta is easier on digestion and supports gut health.
- Healthy Alternative: This pasta dish is much lower in carbs compared to regular pasta, so it’s a great choice if you’re looking to avoid sugar spikes.
- Protein-Packed: You can serve it with grilled paneer, tofu, or boiled eggs for extra protein.
- Super Simple: The homemade pesto is fresh, easy to make and pairs perfectly with your pasta.
Ingredients
- Fresh basil – Provides a bold, fresh flavor and is packed with antioxidants.
- Olive oil – The healthy fats from olive oil help with nutrient absorption.
- Parmesan cheese – Adds richness and a savory touch.
- Walnuts – A great substitute for traditional pine nuts, these add extra crunch and heart-healthy fats.
- Sea salt – Enhances all the flavors.
- High-protein, gluten-free pasta – Gut-friendly and ideal for those with gluten sensitivities.
- Pasta water – Helps create a smooth, clingy sauce.
- Pistachio powder – Adds texture and flavor.
- Parmesan cheese – A light dusting of savory goodness.
- Fresh basil leaves – For that extra pop of color and freshness.
See recipe card for quantities.
Instructions
- After washing fresh basil, combine 2 cups of it with 3 tablespoons olive oil, ¼ cup parmesan cheese, ⅓ cup walnuts and a pinch of sea salt. If your blender struggles, scrape down the sides and continue blending until smooth.
- This makes total 3 small containers of pesto, about 5 tablespoons each. You can store this pesto sauce in fridge and use later as well.
- Now, boil 1 cup of high-protein, gluten-free pasta according to package instructions and save ¼ cup of the pasta water before draining.
Tip 1: Lightly toast the walnuts before blending for a richer flavor.
Tip 2: If the pesto seems too thick, add a little more olive oil or a splash of pasta water for smoother blending.
- In a large bowl, toss the cooked pasta with 1 tablespoon of the homemade pesto and a little bit of reserved pasta water to create a creamy sauce.
- Top the pasta with 1 teaspoon of Parmesan Pistachio powder, ½ teaspoon of Parmesan cheese, and a few fresh basil leaves.
Note: Always reserve some pasta water. It helps the sauce coat better on the pasta.
Substitutions
- Nuts: You can go replace walnuts with pine nuts or almonds for a different flavor and texture.
- Cheese: If you’re dairy-free, use nutritional yeast instead of Parmesan.
- Oil: You can substitute olive oil with avocado oil for a different twist.
Variations
- Zucchini Noodles: You can use spiralized zucchini, instead of pasta for a low-carbs option.
- Veggie Boost: Toss in some sautéed spinach, cherry tomatoes, or roasted zucchini for added veggies.
- Vegan Version: Use vegan cheese or nutritional yeast and pair with grilled Tofu.
Storage
- Storing: Leftover pesto can be stored in an airtight container in the fridge for up to a week. The pasta itself is best enjoyed fresh but can be stored in the fridge for 2-3 days.
- Reheating: To reheat, gently warm the pasta in a pan over low heat, adding a splash of pasta water or olive oil to revive the sauce.
How to serve
This pesto pasta is perfect as a light lunch or dinner. You can serve it alongside grilled paneer or tofu or top it with boiled eggs for added protein. It’s a great dish for meal prep and the pesto itself can be used on sandwiches, salads, or as a dip for veggies!
FAQ
Absolutely! You can use any gluten-free pasta of your choice, such as brown rice, chickpea, or quinoa pasta.
Homemade pesto can be stored in the refrigerator for up to a week in an airtight container.
Yes! Pesto freezes beautifully. You can portion it into small containers and freeze it for up to 3 months.
You can use almonds, pecans, or even sunflower seeds for a nut-free option.
More Such Recipes
- Spinach pesto Pasta
- Red Sauce Recipe for Pasta and Pizza
- Four Cheese Pasta Recipe
- Indian Style Pasta Recipe
- Tuscan White Beans Pasta Soup
- Red Sauce Pasta Restaurant style
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📖 Recipe
Homemade Pesto Pasta
Ingredients
- 2 cups basil fresh
- 3 tablespoons olive oil
- ¼ cup parmesan cheese
- ⅓ cup walnuts
- 1 teaspoon Sea salt
- 1 cup pasta gluten-free pasta
- ¼ cup pasta water
- 1 tablespoon Parmesan cheese
- Fresh basil leaves garnish
Instructions
- Make the Pesto: In a blender, combine 2 cups of fresh basil, 3 tablespoons olive oil, ¼ cup parmesan cheese, ⅓ cup walnuts, and a pinch of sea salt.
- Cook the Pasta: Boil 1 cup of high-protein, gluten-free pasta according to package instructions. Save ¼ cup of the pasta water before draining.
- Toss the Pasta: In a large bowl, toss the cooked pasta with 1 tablespoon of the homemade pesto and a little bit of reserved pasta water to create a creamy sauce.
- Garnish and Serve: Top the pasta with 1 teaspoon of Parmesan Pistachio powder, ½ teaspoon of parmesan cheese, and a few fresh basil leaves.
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Notes
- Fresh Ingredients: Use fresh basil for the best flavor; dried herbs won’t have the same impact.
- Smooth Blending: If the pesto seems too thick, add a little more olive oil or a splash of pasta water for smoother blending.
- Toast the Nuts: Lightly toast the walnuts before blending for a richer flavor.
- Save Pasta Water: Always reserve some pasta water. It helps the sauce coat better on the pasta.
Nutrition
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