Quick and Easy Gluten-Free Pesto Sauce

Since I'm allergic to tomatoes, when I cook marinara sauce for the family on spaghetti night, I need something quick and easy to make for myself. I've made this by trial and error pulling out what we have had on hand.  This is the winner of all the variations I've tried.  It's super yummy and easy to adjust for what you have on hand in your kitchen.

1 small jar of Gluten Free Pesto Sauce
1 tsp olive oil
1 tsp minced garlic (I keep a jar in the fridge at all times)
1 onion, diced
1/2 carton of mushrooms, diced
1/2 can of sliced black olives
20-ish slices of pepperoni, diced (also always on hand in our house for homemade pizza)

In a large frying pan, add the olive oil, garlic and onions.  Saute until getting translucent but not soft.  Add the pepperoni, mushrooms and olives.  Stir until well mixed and the mushrooms start to soften.  Then pour the Pesto sauce over the top and stir until heated through. Simmer a few minutes and serve over your favorite gluten-free pasta.  My favorite noodles are the Thai Kitchen Stir Fry Rice Noodles.    Garnish with parmesan cheese.

The garlic bread shown was made by thawing an Udi's brand hamburger bun,  topping it with butter then spreading minced garlic (from the jar) on top.  Cover with shredded mozzarella and sprinkle with Italian seasoning.