Fresh basil, toasted pine nuts, and nutty Parmesan blend into a bright, herby pesto that clings beautifully to every strand of pasta. A touch of garlic-infused olive oil and a squeeze of lemon juice keep the sauce silky and vibrant, while a splash of reserved pasta water pulls everything together into a glossy, restaurant-worthy finish. This one comes together fast in a food processor, making it an easy weeknight staple you'll want to keep on repeat. Finished with extra shavings of Parmesan and a scatter of basil leaves, it's a simple, satisfying bowl that fits perfectly into a vegetarian kitchen.
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Bring a large pot of well-salted water to a boil. Add the gluten free pasta and cook according to the package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
While the pasta cooks, combine the basil, pine nuts, Parmesan, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and uniform.
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