elevate the everyday with an easy gluten-free staple

Sometimes one ingredient can make a mundane everyday food spectacular. Pesto is like that. Add a drizzle of pesto over a sliced tomato or even a boiled potato and you have something pretty heavenly. It's getting to the time of year where it will soon be hard to find big bunches of fresh basil. Get your hands on some while the going is good!

uber easy pesto 
  • lots of basil (a big sprig - see photo!) 
  • 3/4 cup of good quality extra virgin olive oil
  • 2 cloves fresh garlic 
  • 1/4 cup grated parmigiano (parmesan)
  • 1/3 cup toasted pine nuts (or walnuts)
I prefer recipes that start with 5 ingredients or less that are flexible with ratio/quantities. Make it your own. Toss all in the food processor and whirl it around until you have a lovely green puree.

We just made extra and froze it in ice cube trays. Once solid, the lovely little green squares are tossed into a freezer bag. Thaw out a couple as you need them. If you've got some thoughts on using pesto - would love to hear them....Buon appetito!


  1. There's nothing so yummy as garden fresh basil. This is a great way of keeping summer produce in the middle of winter, yumm.
    I like pesto stirred through softly scrambled eggs - delicious!

  2. Agreed, I like to capture what we can from our short summers here. This freezes surprisingly well!

  3. Lee posted this idea on the gluten free gift Facebook page:

    Use pesto instead of mayo in a sandwich on GF or non-GF bread. For a fancy yet easy dinner, top a tuna steak w/pesto and bake in a foil packet with cherry tomatoes, olives and small potatoes (may need to partly cook potatoes first so that all is done at the same time). YUMMY!