Pesto Pasta
A lighter version of an Italian favorite…
Pesto
Process 1 cup of pine nuts with 2 tsp. of salt, 2 cloves of garlic, and 2 tbsp. of chopped Parmesan cheese (optional) in a food processor until nuts are roughly chopped. Remove mixture and set aside. Then process 3 cups of loosely packed fresh basil leaves with 1/4 cup extra virgin olive oil until leaves are chopped well. Add nut mixture back into the processor and pulse to combine into the desired consistency.
“Pasta”
To forgo the heaviness of regular pasta, try a veggie alternative. Take a Zucchini and run it through a spiralizer, julienne it on a mandolin or even use a vegetable peeler to slice it into thin fettuccine-like “noodles.”
Top the pasta with the pesto, add a chopped tomato and a few thin shavings of fresh Parmesan.
For a “raw” recipe and video demonstration using walnuts instead of pine nuts check out the GLiving.tv Green Chefs.
After you slice the zucchini, do you boil it, like you would pasta? I have been wanting to try veggie “noodles” and I hadn’t thought of just using a peeler.
Comment by Erin — September 4, 2007
Great question Erin! That is the beauty of this recipe - NO Cooking required! The zucchini “noodles” are ready to go as is.
Comment by Liz — September 4, 2007