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Pesto Sauce with Sorghum Pasta and Cabbage


Pesto Sauce with Sorghum Pasta and Cabbage

Pesto is a great sauce for pasta, pizza, salad, or as an addition to a charcuterie board. This one has fabulous flavor and can be kept in the refrigerator for 4-5 days.
Servings 8
Prep Time 10 minutes


  • 1 Blender or Vitamix


  • 2/3 cup Basil Leaves Packed
  • 1/3 cup Romano Cubed
  • 1/3 cup Olive Oil EVOO
  • 1/2 cup Pine Nuts or Walnuts
  • 1 tsp Fresh Lemon Zest optional
  • 1/2 tsp Salt - Iodized Sea Salt
  • 1/4 tsp Black Pepper
  • 1 clove Fresh Garlic Sliced Or 1/4 tsp garlic powder if prefer less intense garlic flavor.
  • 8 oz Box of Sorghum Capellini
  • 1/2 head Green Cabbage Shredded
  • 4 Tbsp Romano Cheese Shredded for topping


  • Place the first 7 ingredients in a blender
    Pesto Sauce with Sorghum Pasta and Cabbage
  • Blend on low then increase the speed until completely homogenized.
  • This is perfect on one 8 oz box of Capelinni pasta and 1/2 head of shredded cabbage cooked together. Just boil a large pot of water, add the pasta and let it cook for 4 minutes stirring occasionally. Add the cabbage and continue to cook for another 2 minutes.
    Prosciutto Spinach and Eggs with Sorghum Spaghetti
  • Check the pasta to make sure it's the texture you want. Drain, mix in the pesto and serve.
    Pesto Sauce with Sorghum Pasta and Cabbage
  • You can put shrimp, prosciutto wrapped asparagus, cheese, or fried evoo eggs on top.
    Pesto Sauce with Sorghum Pasta and Cabbage


This is a great side dish, but again, the pesto can be used in many ways.  Feel free to get creative with it.  I would love to hear what you come up with!
Course: Sauces and Dressings
Cuisine: American
Keyword: Keto, Lectin Free, Quick & Easy, Sauce

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