A couple of days ago, I made pine nut-free, gluten-free, dairy-free pesto. I used walnuts, olive oil, garlic, salt, pepper, basil from our garden, and dairy-free parmesan cheese. In order to keep our pesto from going bad, we freeze it in ice cubes trays.
This recipe is a great way to use the pesto.. The recipe is adapted from Cooking Light.

One more thing. I accidentally put a 1/4 cup of butter instead of 2 tablespoons. Woops. It still tasted very yummy, though, so if you want, you can add more butter to your dish.

Grilled Chicken Pesto Pasta-
1 3/4 lbs skinless, boneless chicken breast halves
1 tsp salt
3/4 tsp freshly ground black pepper
16 oz gluten-free pasta
2 T butter
3 garlic cloves
1 1/2 c rice milk
3 T almond all-purpose flour
1/2 tsp xanthan gum
1/3 c pesto
3/4 c half-and-half (I melted some butter into dairy-free milk as a substitute)
2 c shredded Parmesan cheese (goats milk, if you can have it)
4 c halved grape tomatoes (optional - I didn't use any)
chopped basil


Spray and heat a grill (we used a George Forman grill) to medium high heat. Sprinkle 1/4 tsp salt and 1/4 tsp pepper over chicken. Place the chicken on the grill for about ten minutes (turn after six minutes). Remove and let it sit for 5 minutes. Cut the chicken into 1/2 in. cubes and keep warm. While the chicken is grilling, cook the pasta. Drain in a colander, but reserve 1/4 c of the liquid in the pot. Heat the butter in a medium saucepan over medium high heat. Add garlic and cook for one minute while stirring. Whisk 1/2 c milk and the flour in a separate bowl. Add mixture to the pan while stirring constantly. Stir in the pesto and slowly add the remaining milk and half-and-half (or half-and-half substitute). Stir constantly with a whisk. Cook for about 8 minutes until the sauce is thickened. Add the reserved water, remaining salt, remaining pepper, and 1 c cheese. Stir until the Parmesan cheese melts. Add the chicken to the pasta, and toss all together in a bowl. Garnish with tomatoes, basil, and 1 c of cheese.

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