I love this recipe because it's fast, healthy, and looks like fancy pasta, but really it's just salad.Ā When I was living at my parents last year I left this out one night for my dad. He came home late after having a few drinks and actually thought this was spaghettiĀ šš. It is best at room temperature.
Ingredients
2 large zucchinis 2 cups of fresh basil 1 cup of raw cashews or raw pine nuts 2ā3 garlic cloves 1/4 cup + 2 tablespoons nutritional yeastĀ 1/4 cup or 3 tablespoons quality olive oil 2 tablespoons lemon juice 1/3 teaspoon sea salt 1/2 teaspoon black pepper Zoodles Peel your zucchini, the skin is healthy but makes it look less like pasta. ThenĀ use a spiralizer to make it into a pasta shape. You can also buy it alreadyĀ spiralized- I do that all the time. Then place it in a bowl with some salt and drizzle with olive oil, toss it, and let it "cook" while you begin working on your pesto. After a few mins marinating in the olive oil you will notice it will begin to look just like freshly boiled pasta.Ā
Pesto
Place all the ingredients slowly in the food processor. I like to start with the basil and olive oil first just to get the leaves broken down. Then I add the other ingredients. Make sure to taste it a lot and adjust things to your liking. I have added red pepper flakes before to make it more spicy. You can even sneak in some kale or spinach to add more nutrients.Ā Ā
Have fun with decorating the plate. I like to garnish it with more basil, drizzle of olive oil, can sprinkle on more nutritional yeast, or some cashew cheese. We often forget food is very visual. And for me taking the time to properly plate this makes it more fun to eat like a pasta, instead of a boring salad.Ā
Let me know in the comments below what you guys thought of this recipe.Ā
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