Basil Pesto Pasta with Pine Nuts

Posted by on Jul 17, 2012 in Main Dishes | 6 comments

… Bathing in Goodness!

Basil Pesto Pasta with Pine Nuts, recipe/photo by
Basil Pesto bathing long, thin strands of swirled gluten free pasta is one of those dishes that I always look at and think, “Now there’s an elegant dish!” I’m not really sure why, there’s just something about it. Trust me, though, there is nothing particularly complicated to preparing this recipe. It is simple, has few ingredients, and is very, very quick to prepare, making it a perfect get-it-to-the-table-in-a-hurry weeknight meal. The full-bodied flavors of the basil and garlic, and the richness of the heart-healthy extra-virgin olive oil, make it taste decadent and gratifying. Basil leaves are abundantly rich in iron, vitamin A, vitamin K and essential oils. These nutritional elements benefit our blood, help protect against free radicals, and provide anti-inflammatory and anti-bacterial properties, all contributing to a strong and more healthful body. Basil Pesto Pasta allows me to feel good while I’m eating … and good from what I just ate.

Gluten Free, Dairy Free Basil Pesto Pasta with Pine Nuts


No Dairy Bug No Gluten BugPrep time: 5 minutes

Cooking time: about 10 minutes

Makes about 4 servings



1 16 ounce package gluten-free pasta, spaghetti style noodles

1 Tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

2 cups packed fresh basil leaves 

1/2 -1 clove garlic, minced

1 teaspoon onion powder

1/4 cup pine nuts, plus a few extra for garnish

2/3 cup extra-virgin olive oil, plus a bit more for drizzle if preferred

Kosher salt, to taste

Freshly ground black pepper, to taste



In a large stock pot, bring 6 quarts of water to a boil. Add 1 Tablespoon olive oil and 1/2 teaspoon salt to water. Add noodles and stir to separate so no clumping occurs. Refer to package directions for cooking times.

While pasta is cooking, combine basil, garlic, onion powder, pine nuts, and 1/3 cup olive oil in a food processor or blender. Process until all ingredients are coarsely chopped. Add remaining oil, salt, and pepper and continue to blend until smooth and well combined. Some tiny pieces of basil may still be present, which is fine.

When pasta has finished cooking, drain water, return pasta to pan and pour the pesto over the pasta noodles. Stir well to coat all noodles. Dish into individual portions and garnish with remaining pine nuts. Serve.

Pesto can be frozen for up to three months. Thaw in refrigerator, then heat and serve. If you are free to eat dairy, sprinkling with some freshly grated parmesan cheese makes a nice flavor profile as well.

Safe food is a journey … Thrive!™


  1. Thanks for sharing

    • My pleasure, Linda. So glad you found this post. It’s one of my favorites. xConnie

  2. I love cooking and love to try new recipe everyday so am always looking for food and cooking blogs!This recipe sounds good and healthy and i would love to try this on new year party.. lovely post !

    • Thanks so much for stopping by and sharing your thoughts Katrina! I love how light yet satisfying and healthy this recipe is. Happy New Year and happy & tasty party! 🙂 xConnie

  3. So Yummy! Keep sharing…

    • Hi Priya! Thanks for stopping by and sharing your thoughts! I find pasta a comfort food and love pairing it with wholesome ingredients like greens and nuts. This can be adapted to your taste and to what veggies and nuts are readily in your pantry. I am especially fond of the pine nuts because they contribute a buttery taste. I’ll keep sharing … I hope you keep stopping by! xConnie

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