Homemade Pesto Pasta

Try this easy homemade pesto pasta made with gluten-free, high-protein pasta! In this blog, I’ll show you how to meal prep this quick and delicious dish with simple ingredients like fresh basil and walnuts.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course dinner, lunch, Main Course

Cuisine Italian

Servings

Calories 339 kcal

Ingredients

2 cups basil fresh
3 tablespoons olive oil
1/4 cup parmesan cheese
1/3 cup walnuts
1 tsp Sea salt
1 cup pasta gluten-free pasta
1/4 cup pasta water
1 tbsp Parmesan cheese
Fresh basil leaves garnish

Instructions

Make the Pesto: In a blender, combine 2 cups of fresh basil, 3 tablespoons olive oil, 1/4 cup parmesan cheese, 1/3 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 1/4 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, 1/2 teaspoon of parmesan cheese, and a few fresh basil leaves.

Video

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

Calories: 339kcalCarbohydrates: 19gProtein: 9gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 7mgSodium: 958mgPotassium: 175mgFiber: 2gSugar: 1gVitamin A: 1117IUVitamin C: 4mgCalcium: 178mgIron: 1mg

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