GF Mini Farfalle with Quick Basil Pesto

GF Mini Farfalle with Quick Basil Pesto

  • Servings: 4-6
  • Difficulty: easy
  • Print

A healthy and delicious sauce that can be included in any meal, any time of day.


  • 1 c. washed, dried and gently compacted fresh basil leaves (no stems)
  • 1 chopped garlic clove
  • 1 tsp. pine nuts (can be toasted)
  • 4-5 tbsp. extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 tbsp. fresh lemon juice
  • Optional 1 tbsp. Nutritional Yeast
  • 2 c. cooked GF Farfalle (Butterflies) Pasta, cut up grape tomatoes, chopped cucumbers


  1. Place all of the ingredients but the pasta in a small food processor. Blend together.
  2. Scrape down the sides of the processor, and if needed, add more olive oil.
  3. Process on high for less than a minute, this should yield a smooth pesto.
  4. Taste test, add more seasonings if necessary. If you want a bit of cheesiness, add in the nutritional yeast.
  5. Serve over pasta, on eggs, pizza, zucchini noodles, any food that you like. Freeze the rest for up to 3 months in a ice cube tray.

*This pesto does not contain cheese, it is great addition in your ice chest for a picnic or traveling.

3 responses to “GF Mini Farfalle with Quick Basil Pesto”

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