5 cups of fresh basil
1/2 C. walnuts
6 garlic cloves chopped
1 tsp. kosher salt
1 tsp freshly ground black pepper
1 C. olive oil
Place the basil, walnuts, chopped garlic cloves, salt, and black pepper in the blender with 1/2 C. of olive oil. Slowly add the rest of the olive oil. You can freeze the pesto in ice cubes and store for later use. For each pound of pasta, I generally use three 1 oz. cubes.
Boil water for the quinoa pasta, season with salt. Cook pasta for 8-10 minutes until cooked.