Homeamde Pistou Pasta
This Homemade Pistou Pasta recipe is made with fresh herbs, garlic, lemon juice, and olive oil. A little salt and pepper, for good measure, and you’ve got one deliciously simple-yet-fancy-tasting dinner recipe on your hands! {Vegan + Gluten-Free}
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
Scale
For the pistou sauce:
- 3/4 cup olive oil
- 1/3 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons fresh chives, roughly chopped
- 3 garlic cloves, sliced into slivers
- Juice of one lemon (about 2 tablespoons)
- Sea salt and black pepper, to taste
For the gluten-free spaghetti:
- 1 box gluten-free spaghetti
- Pinch or two of sea salt, optional
- Dollop of olive oil, optional
Instructions
- In a high speed blender, combine the olive oil, sea salt, black pepper, lemon juice, garlic cloves, parsley, basil, and chives. Blend until mixed but not completely puréed. Set aside.
- In a large rondeau pot prepare gluten-free spaghetti according to package instructions. I like to add sea salt and olive oil to the water before I add the pasta. Once the spaghetti is cooked through, drain it, reserving about 1/2 cup pasta water, and set the spaghetti aside. Then add the pistou sauce to the rondeau pot and cook it on a MEDIUM to HIGH heat for about 1-2 minutes. Reduce heat and then add the spaghetti to the rondeau pot. Stir the spaghetti and pistou sauce together until the pasta is evenly coated. If too much liquid evaporates, add 2 tablespoons to 1/4 cup pasta water to the rondeau pot. If more liquid is needed, then add the remaining pasta water. If it’s not needed, then discard.
- Transfer the Homemade Pistou Pasta to a serving bowl or individual plates and ENJOY! Refrigerate leftovers and consume within 24 hours.
Notes
- For a thicker pistou sauce, prepare it a day in advance and refrigerate it until you need it. The sauce will thicken during the process. Alternatively, you can reduce the amount of olive oil used. Start with 6-8 tablespoons instead, and see how you like that consistency.
- In place of a high speed blender, you can also use a mortar and pestle, which is the more traditional way to prepare the sauce.
- Feel free to sub other gluten-free pastas in place of spaghetti, if desired.
