Basil is the main ingredient in pesto. When I make this I often buy large bunches from Ontario Farmers at the St. Lawrence Market. With its big flavour, it has many health properties. I usually make this in the summer when basil is readily available in Ontario. Then I freeze small batches for the winter season.
1 cup of basil
1 cup of parsley
3-5 cloves of garlic
1 tbsp salt
1/2 cup pine nuts
1/2 -3/4 cup olive oil
1/2 cup parmesan cheese (optional)
gluten free pasta
2 cloves crushed garlic
- In a food processor grind the basil, parsley, garlic, together.
- Add the olive oil and pine nuts and salt last.
- This will fill about three 250mL mason jars. You can pour them all into clean mason jars and store in the freezer
- Boil your gluten free pasta according to the directions (I would use brown rice pasta, or Qunioa GoGo’s gluten free pasta. Watch out for the corn based pasta. Corn is a cheap substitute in gluten free foods and can cause more bloating and irritation in the system).
- Once ready, drain your pasta and put 2 -3 heaping tbsp of your ready made pesto and let it sit for 10 minutes.
- In the meantime, while your pasta is sitting with the pesto, heat a small pain on medium heat.
- add some olive oil and sautee your garlic til it starts to brown a little.
- add your shrimp and cook about 2-3 minutes each side.
- Once your shrimp is cooked, you can now plate everything.