September 9, 2021

Pecan Basil Pesto with Pasta (GF)

During the summer when basil is abundant (and potentially taking over your garden!), is the perfect time to make pesto. The traditional pesto most of us are familiar with uses pine nuts but in this recipe toasted pecans are the secret ingredient. Pecan Basil Pesto with Pasta (GF) is a “nutty” twist on pesto. It’s a subtle yet delightful variation of a very popular classic.

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Pecan Basil Pesto Ingredients

ingredients for pecan basil pesto: fresh basil, toasted pecans, parmesan, garlic, salt, olive oil, and lemon

Organize the ingredients for pecan basil pesto: fresh basil, pecans, parmesan, garlic, salt, olive oil, and lemon.

Toasting the Pecans

Line a tray with foil or parchment paper and toast the pecans for approximately 5-7 minutes (set a timer) at 350 degrees or until fragrant. Alternatively, you can place the pecans in a small pan and toast them over medium heat for the same amount of time. Set aside a few of the pecans to use as garnish.

Making the Pesto

place all ingredients into a food processer

process the ingredients until combined and mostly smooth

In a food processor blend together basil, pecans, parmesan, garlic, salt, and olive oil until smooth. Season with lemon and salt and pepper, if needed.

Freezing Pesto

freeze extra pecan basil pesto in an ice cube tray

once pesto is frozen, pop out the individual cubes and place in a sealed freezer baggie and freeze for later use

If there’s left over pesto, it can either be stored in the refrigerator for a week or frozen for later use. If freezing, place pesto in ice cube trays (see above photo), freeze, then pop out the frozen cubes and place in a resealable freezer bag to use at a later date. The pesto will stay fresh for months in the freezer. Alternatively, pesto can be refrigerated for up to one week. If refrigerating, store the pesto in a sealed container. To avoid discoloration place plastic wrap right on the pesto so it is protected from the air before sealing the container.

Pasta Preparation

cook pasta according to package directions

Use your favorite gluten free pasta (or regular pasta if you don’t follow a gluten free diet) and cook the pasta according to the package directions.

Pecan Basil Pesto with Pasta (GF)

Pecan Basil Pesto Pasta garnished with fresh basil leaves, pecan pieces, parmesan, and tomatoes

Combine Pecan Basil Pesto with your favorite gluten free pasta (or regular pasta), garnish with fresh basil leaves, parmesan, pecan pieces and tomatoes. (See NOTES section in the recipe below for additional serving ideas).

Print Recipe

Pecan Basil Pesto with Pasta (GF)

This recipe makes 1 1/4 cups of pesto

Prep Time15

Total Time15

Course: condiment, Pasta

Cuisine: Italian

Keyword: extra virgin olive oil, fresh basil, garlic, gluten free, gluten free pasta, lemon, parmesan cheese, pecans, salt

Author: GFchow @ gfchow.com

Equipment

Food Processor

Ingredients

2 cups packed fresh basil leaves remove stems, wash leaves well and dry
2/3 cup olive oil
1/2 cup raw pecans, for the pesto and garnish
1/3 cup grated Parmesan
2 large garlic cloves rough chopped
1/2 teaspoon salt and a few grinds of fresh cracked pepper
squeeze of lemon
package of your favorite gluten free pasta (regular pasta if you're not gluten free)

Instructions

Line a tray with foil or parchment paper and toast the pecans for approximately 5-7 minutes (set a timer) at 350 degrees or until fragrant. Alternatively, you can place the pecans in a small pan and toast them over medium heat for the same amount of time. Let cool slightly. Set aside a few of the pecans to use as garnish.
In a food processor blend together all ingredients (basil, olive oil, pecans, parmesan, and garlic) until smooth. Season with a squeeze of lemon and salt and pepper, if needed.
Use your favorite gluten free pasta and cook the pasta according to the package directions.
Combine pecan basil pesto with your favorite pasta (see NOTES section for additional serving ideas), garnish with fresh basil leaves, parmesan, and some chopped, toasted pecan pieces.

Notes

Using pecans is a refreshing alternative to using the traditional pine nuts.

If you grow basil during the summer (like I do) this is a great way to use your basil.

While people most often think of putting pesto on their pasta it’s also delicious on pizza, toast, and grilled or poached salmon or shrimp. Experiment!

For variety, substitute cilantro, parsley or arugula for the basil.

If there’s left over pesto, it can either be stored in the refrigerator for a week or frozen for later use. If freezing, place pesto in ice cube trays, freeze, then pop out the frozen cubes and place in a resealable freezer bag to use at a later date. The pesto will stay fresh for months in the freezer. Alternatively, pesto can be refrigerated for up to one week. If refrigerating, store the pesto in a sealed container. To avoid discoloration place plastic wrap right on the pesto so it is protected from the air before sealing the container.

Recipe from Bon Appetit.

If you like this GFchow recipe, you may also like these recipes. Cheesy, Crunchy Squash Gratin, Baked Risotto with Kale, Spinach, and Peas, and Grilled Zucchini & Squash with Cheese Crumbles, Pine Nuts and Truffle Honey.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.