Gluten Free Roasted Garlic Walnut Pesto

Last Updated on

I wanted to make a walnut paste to be used on pasta or when chilled even on crackers or celery, but the recipes I found contain raw garlic. I really wanted to make a walnut paste with roasted garlic, therefore, I began a new experiment. I thought about using pine nuts, but I wanted to create something yummy for everyone that was affordable. You make this as a paste or as a walnut pesto sauce.

Gluten Free Roasted Garlic Walnut Pesto

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Yield: About 1 cup

Gluten Free Roasted Garlic Walnut Pesto

Ingredients:

  • 1/2 bulb of garlic (about 7 cloves)
  • 1/2 - 3/4 cup + 2 teaspoons extra virgin olive oil
  • 1 cup shelled walnuts
  • 1/2 teaspoon nutmeg
  • pinch of stevia
  • 1 Tablespoon fresh parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese (or less if used as a topping) (or Kraft canister) (may substitute with nutritional yeast, if dairy-free or vegan)
  • Gluten free pasta (spirals, penne, shells, or orecchiette)

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Remove the outer peel of the garlic until you can see the separated pieces (but still in tact); break in half.
  3. Cut the tops off of the garlic head (about 1/4" - 1/2"
  4. Place in small baking pan and pour 2 teaspoons or more over garlic until coated well.
  5. Bake in oven for approximately 30 minutes or until garlic is soft inside.
  6. Carefully squeeze out the softened garlic from their skins and place in food processor.
  7. Add walnuts and blend until nuts turn into a powder.
  8. Add parsley, cheese and stevia; pulsate until well mixed.
  9. Turn on food processor and add oil a little bit at a time until creamy.
  10. Toss with cooked pasta or chill and use as a vegetable dip or on crackers with other toppings.

Tips

This recipe is very rich and very filling. Ensure that you add enough oil to allow to coat much pasta. If using for pasta, you can skip the cheese when mixing and just add to the top of your pasta when serving. You use less this way. This is what I did on this recipe. !Variation You can also substitute the parsley for a full bunch of fresh basil and add additional olive oil. Then you will have walnut pesto sauce. You can even use raw garlic. This recipe is very rich and very filling. Ensure that you add enough oil to allow to coat much pasta. If using for pasta, you can skip the cheese when mixing and just add to the top of your pasta when serving. You use less this way. This is what I did on this recipe.

Allergens will depend upon the pasta you use. Some may contain soy or corn.

 

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