Ingredients

The following ingredients have 6 Servings
  • 1 cup arugula or baby spinach
  • 1/2 cup basil
  • 1/3 cup walnuts
  • 1 clove garlic
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 2 tablespoons lemon juice
  • 1/8 teaspoon red pepper flakes, more to taste
  • 1 tablespoon grated parmesan (optional)
  • 1/4 cup extra-virgin olive oil, more as necessary when blending
  • 12 ounce gluten-free pasta, cooked
  • 8 ounces small mozzarella balls (ciliegine or bocconcini), halved
  • 2 pints cherry tomatoes, halved
  • 1 cup roasted red peppers, diced
  • 1/3 cup marinated artichokes, chopped
  • 3/4 cup fresh basil, sliced thin
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt, more to taste
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1/4 teaspoon ground black pepper, more to taste

Instruction

  • Place all pesto ingredients except for extra-virgin olive oil in a food processor or high speed blender. Pulse a few times until coarsely chopped. While machine is going, slowly pour in extra-virgin olive oil until you have reached a thick and creamy sauce. Taste and adjust seasoning as needed. Set aside until ready to use.
  • Add cooked pasta, mozzarella, cherry tomatoes, roasted red peppers, marinated artichokes, basil, Italian seasoning, sea salt, red pepper flakes, ground pepper to a large bowl.
  • Add in the pesto and mix until well combined. Taste and adjust seasoning as needed. Store in the refrigerator until ready to serve!