Inside Out Pesto

While fresh basil is in season, I try to use it in any dish I can.  Instead of making the usual pesto with fresh basil, I tossed pasta with some of the traditional pesto ingredients for a summer fresh dish.  Flavorful and fresh, as well as super easy to make on a hot summer night!

Inside Out Pesto


  1. half of a bag of gluten free pasta (I used rice pasta)
  2. 2 tbsp. vegan butter
  3. 2 tbsp. soy creamer
  4. one quarter cup crushed walnuts
  5. 1 tbsp. grated lemon zest
  6. 2 tsp. finely chopped garlic
  7. 5-6 basil leaves, cut into small strips
  8. one half cup grape tomatoes, cut in half
  9. 4 tbsp. goat cheese, crumbled
  10. salt and pepper to taste


  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, toast the crushed walnuts over a saute pan and medium heat, just for 3-4 minutes.
  3. Drain the pasta and toss it with the vegan butter and soy creamer.
  4. Plate the pasta.
  5. Sprinkle some of the lemon zest, garlic, basil strips, grape tomatoes, goat cheese, walnuts, and salt and pepper.
  6. Toss and serve hot.

Happy Allergy Free Eating!





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