I used to think I hated pesto. Maybe my first sampling was a bad batch but it was way too strong. I gave it another go a few years later and didn't mind it so much but it wasn't until I made my first homemade pesto that I fell in love. I could live off this stuff.
The last time I made pesto it was not dairy free but a small tweak resulted in a delicious dinner last night. The kids had two servings and if I hadn't mixed everything with pasta after I took my serving (I'm avoiding grains right now) I would have had more.
Pesto - Dairy Free
2 C fresh basil leaves
4 garlic cloves
1/2 C Vegan Parmesan Cheese (use real parm if you can)*
1/2 C Olive Oil
1/4 C pine nuts
Combine all ingredients in a food processor or blender and process until smooth and creamy.
*I used the Galaxy Vegan Grated Parmesan Cheese in the purple container. I've only seen it at Rosauer's in our area and it is in the refrigerated section.
Pesto Asparagus & Shrimp
Pesto, see recipe above
1 package GF pasta, I used Tinkyada spirals
1 lb asparagus spears, cut in 2 inch lengths
1 lb raw shrimp
2 T Olive Oil
2 dashes crushed red pepper
Cook the gluten free pasta according to the directions on the package.
Meanwhile, heat the olive oil in a pan then add the asparagus and cook until crisp tender. I had thin spears and it took me about 7-10 minutes to get them where I wanted them. Add the shrimp and crushed red pepper and cook until the shrimp is pink.
Drain the pasta once it's fully cooked and add the asparagus and shrimp to the pasta. Toss & coat with pesto and enjoy.
If you want to keep the heat down in the kitchen grill the asparagus and shrimp on the BBQ and skip the pasta. Easy peasey!