Basil Pesto Pasta (nut-free)

Hi Friends!

I was having trouble finding a pesto that was nut free so I decided to make my own! I have to say that lockdown 2020 really gave me the push to recreate tons of my favorite products from the grocery store. I ran out of basil for my pesto so I added a little bit of spinach to supplement it. You can’t taste the difference and it adds some extra nutrition. Who doesn’t love that right?

I’ve made this recipe about 3 times in the past two weeks because I am just loving it!  This pasta is great to plan for meal prep because you can switch it up everyday if you’d like. I used brown rice pasta for this recipe so WOOHOO for Gluten Free options ! It is absolutely delicious on its own, but also great to enjoy as a side ! I have paired it with some grilled chicken, as well as some garlic shrimp. It’s sooooooo good ! Please Enjoy!



Basil Pesto Pasta

Gluten Free pasta made with a creamy NUT FREE pesto perfect for any day of the week !
Prep Time 15 minutes
Course Main Course
Servings 8


  • 1 box brown rice pasta
  • 1 cup spinach
  • 2 oz basil
  • 1 cup cherry or grape tomatoes
  • 8-10 asparagus stalks ends cut
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/3 cup parmesan cheese
  • 1/8 teaspoon black pepper
  • squeeze of lemon


  • On a prepared sheet pan, roast the tomatoes and asparagus in a 400 degree oven for about 30 minutes.
  • Boil pasta to al dente according to instructions on the box ( about 7 mins ).
  •  In a blender or food processor, add in all ingredients and slowly add in the olive oil to create an emulsion.  (Feel free to blend all ingredients in a high-powered blender as well
  • Drain pasta and pour back into desired dish.
  • Stir pesto into pasta and set aside.
  • Add roasted tomatoes and asparagus to pasta and toss to combine.
  • Feel free to grate some more parmesan on top of the pasta !