Zucchini ‘Pasta’ with Pesto
This recipe makes about three cups – enough to use now and freeze for another day.
For the pesto:
¼ cup pine nuts
¼ cup walnuts
9 cloves garlic, crushed
5 cups fresh basil leaves
1 tsp sea salt
1 tsp ground pepper
1 ½ cup virgin olive oil
Optional: 1 tsp mami seasoning and 1 tsp nutritional yeast, or to taste
For the ‘pasta’, use four medium organic zucchini.
1. For the pesto, throw everything but the zucchini into a food processor and whizz until smooth. Reserve about a cup to use now, and freeze the rest in ZipLoc bags for later.
2. Use a Spiralizer (www.rawguru.com, $40); put the zucchini in one end, turn the handle and poof! You have spaghetti-sized raw ‘pasta’.
Mix the pesto into the ‘spaghetti’ and serve with a crisp green salad. This is very refreshing on a summer’s evening.
The printer-friendly downloadable file is HERE.