myles golden
April 15, 2014
Zucchini “Pasta” and Fresh Pesto

Zucchini “Pasta” and Fresh Pesto

This recipe calls for a spiralizer.  They aren’t that expensive and you can do all sorts of fun things with them so I highly recommend getting one.  I bought it specifically to make noodles out of zucchini to trick my little one into eating vegetables.  This dish is simple and requires no cooking.

3 or 4 zucchini
3 garlic cloves
2 cups fresh basil
1/2 cup walnuts
1/4 cup olive oil
Juice from 1 lemon

Wash the zucchini, cut off both ends and send through your spiralizer to make the “pasta.”  Set aside in a large bowl.

Throw the basil, garlic and walnuts into the food processor and do a few quick pulses to chop it all up.  Pour the olive oil slowly through the top and process on high until pesto is bright green and smooth.  You can always add more or less depending on the consistency you like.  Taste it and then add salt to your liking.

Toss the zucchini in the lemon juice and pesto until it’s well coated just like you would with pasta.   Serve and enjoy!

Save the pesto in the fridge for up to three days.  Use it for dipping veggies or thin it out with fresh squeezed lemon to make salad dressing.


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