Name: Gluten Free Pasta with Mixed Herb Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces dried gluten free pasta; 2 cups fresh mixed herbs ((parsley, basil, tarragon, etc)); 2 cloves garlic; 2 tablespoons grated Pecorino Romano cheese; 3 tablespoons pine nuts; 1 tablespoon lemon zest; 1/4 cup Extra Virgin Olive Oil; 1/4 teaspoon Kosher salt; 1/8 teaspoon black pepper

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Gluten Free Pasta with Mixed Herb Pesto is a quick and easy light meal that's ready in under 30 minutes. Utilize your favorite fresh herbs to make it your own.

If you've been reading my blog for a while you know that I prefer to use fresh herbs over dried. Mainly because I just like the added freshness that fresh herbs give to a dish.

Most of the time I just buy what I'm going to need for the week as they do have a short shelf life, but there are times when I don't get around to using everything I've purchased before it goes bad.

One easy way to utilize leftover herbs is to make a pesto, like I did when I made this Gluten Free Pasta with Mixed Herb Pesto.

The other day I found myself with some tarragon, basil and a whole bunch of parsley that I knew I wasn't going to be able to use. I combined the herbs with some garlic, Pecorino Romano cheese, pine nuts and extra virgin olive oil; then blended them together.

I happened to use my Vitamix, but a food processor would have probably worked better as it was a little difficult to get all of the pesto out from underneath the blades.

This batch made a half cup of pesto and was the perfect amount for a box of dried pasta. Just look at that vibrant color!

What type of fresh herbs do you use in pesto?

I love making pesto; especially on busy weeknights because they come together so quickly. In fact, this mixed herb pesto was done before the pasta was even cooked!

Try this recipe with parsley, basil and tarragon like I did or mix it up a bit and add your favorite herbs instead like oregano, rosemary, sage, mint or thyme.

The flavor will change based on the herbs and quantities of each herb you use, but that's the beauty of making pesto.

The other thing I like about pesto is that it can be frozen. The best way to freeze pesto is to put it in ice cube trays, cover with plastic wrap then freeze until solid.

Once completely frozen, remove the pesto cubes from the trays and place them in a resealable plastic bag or airtight container and store them back in the freezer until you're ready to defrost and heat. ~Enjoy!

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