Now that I have a bountiful array of fresh herbs it was time to break out the processor and try my hand at pesto. There are literally a gazillion pesto recipes on the web so there is certainly no need to list one more here. I used this Parsley Pesto I tastespotted over at Dishing Up the Dirt as my guide.
Instead of parsley I used basil. A quick boil of my Tinkyada brown rice pasta and I had this yummy Tomato Pesto Pasta plated in no time at all. I am not sure if it is my basil or what but this pesto packs a mean heat. I literally could not finish my bowl it is so hot and I didn’t even use any black pepper. I don’t know, maybe it is because the basil was grown in close proximity to my habanero peppers? Is pesto normally this hot?
Either way it is delicious despite the heat. I love being able to go out to the porch and clip snip fresh herbs while I cook. It doesn’t get any better than that!
Have a Pestofied day,
the gluten free chef