I can NEVER find a pesto from the store that does not have parmesan cheese!! It’s that secret hidden little ingredient that you would never think to look for when you’re lactose intolerant. I finally decided to make a dish where I can make my own and woo weeee did I ever find the PeRFecT recipe from bakerbynature.com – it’s a spinach basil pesto that is savory, creamy, delicious, and easy to make! The pasta part I stole from Ifoodreal.com and made it dairy & gluten free by using homamade pesto, lactose free parmesan, and quinoa pasta. Let’s get started:

Spinach Basil Pesto

• 2 big handfuls of baby spinach
• 1 handful of fresh basil
• 5 garlic cloves, peeled
• juice of 1 lemon and zest (make sure the seeds don’t get in there!)
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 cup olive oil, + 3 extra Tablespoons
• 1/3 cup pine nuts

1. In a blender like a Vitamix, or a food processor, add the spinach, garlic, basil, pine nuts, lemon juice and zest, salt, pepper, and pepper flakes. Add 3 Tablespoons of olive oil.
2. Mix in the blender until soft, then slowly drizzle the 1/2 cup of olive oil to make it completely smooth. Feel free to leave this chunky if that’s your fancy, it is great both ways!
3. Set aside as we prepare for the pasta part!

Quinoa Pasta with Broccoli & Tomato

• 4 cups of broccoli florets, small
• 2 garlic cloves, peeled
• 2 cups of cherry tomatoes
• Pesto, either homemade or store bought (store bought usually has dairy/bunch of preservatives in them)
• 2 cups of quinoa pasta (1 whole box of this kind tastes the best)
• 1/2 tsp black pepper, ground
• 1/8 tsp red pepper flakes
• 1/2 tsp salt
• 1 TBS extra virgin olive oil
• 1/2 cup lactose free Boar’s Head Gouda Cheese, grated to become parmesan (found in HEB) Or any parmesan cheese you like: GO Veggie has a great parmesan cheese.
• 1 cup of the pasta water

1. Cook pasta as per package instructions. Save 1 cup of the water when it’s done and set aside.
2. While pasta is cooking, get all the ingredients ready. Preheat a large skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 TBSP pesto, tomatoes, and stir. Cook for 1-2 minutes and stir again. Cook for another 1-2 minutes.
3. Move tomatoes to one side of the skillet and make sure the empty side is positioned directly over the heat. Add 1 TBSP pesto and 4 cups of broccoli, stir and cook for 5-7 minutes.
4. Remove from skillet from heat and add remaining pesto, salt, black pepper, red pepper flakes, pasta, and pasta water. Stir gently and let flavors marinate for a few minutes. Do not cover because broccoli will get too mushy. I added half the parmesan here, and the other half right before serving. Serve hot.

Enjoy!