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

  1. 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.
  2. 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.
  3. 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.

GF V veg DF

Yield: 4 servings