Recipe borrowed with permission from www.strongertogether.coop
Learn more about your food and where it comes from by visiting www.strongertogether.coop
Ingredients
- 1/3 cup almonds unsalted
- 1/2 cup olive oil
- 6 - 8 cloves of garlic peeled
- 3 packed cups basil leaves stems removed
- 1/3 cup Parmesan cheese grated (optional)
- 1 tbsp lemon juice
- 3 pounds zucchini
- 1 cup cherry tomatoes halved
- salt and peper to taste
Servings: servings
Instructions
- 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.
Recipe Notes
A fresh and delicious twist on pesto pasta (with no wheat and no cooking required) is equally tasty as a salad course or a light lunch. Add whatever chopped fresh vegetables are abundant: radishes, carrots, cucumbers or cauliflower work well.
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