Zucchini Pesto “Pasta”
Try this fresh delicious twist on pesto pasta, featuring zucchini “noodles” and almond-basil pesto.
1/3 cup unsalted almonds
1/2 cup olive oil
6 to 8 gloves garlic, peeled
3 packed cups fresh basil leaves, stems removed
1/2 cup grated Parmesan cheese (optional) (the Co-op has great vegan Parmesan!)
1 tbsp lemon juice
3 pounds zucchini
1 cup halved cherry tomatoes
Salt and black pepper to taste
- Using a blender or food processor, process the almonds, olive oil and garlic until they form a slightly-chunky paste. Blend the basil leaves into the almonds, olive oil and garlic, adding in small batches, until it forms a thick smooth paste. Blend in the grated Parmesan cheese and lemon juice until desired consistency and add salt to taste.
- Peel the zucchini and cut each in half lengthwise. Hold one half with one hand and use the tip of a spoon to scoop out the seeds. Repeat the process for all the zucchini.
- Using a julienne peeler or spiralizer, slice the zucchini into long, thin strips or spirals. Place zucchini “noodles” into a large bowl. Toss the zucchini noodles with the basil pesto, adding the cherry tomatoes before serving.
Yield: 4 servings