- 4 zucchinis, sliced or spiraled
- 2 cups fresh basil leaves, tightly packed (can use 1 cup spinach too for extra greens)
- ¼ cup olive oil, added until desired consistency (use more if necessary)
- 1 clove fresh garlic, roughly chopped
- ½-1 teaspoon sea salt
- ½ cup walnuts or pine nuts
- black pepper to taste
- 1 cup cherry tomatoes, chopped in quarters
- OPTIONAL: crushed red pepper flakes
- For the “pasta”, use a julienne peeler or knife to make long thin slices. If you own a spiralizer, that’s the least labor intensive way to make the noodles.
- Combine the basil, spinach, nuts, salt, and garlic in a food processor and combine until coarsely ground. Slowly drizzle in olive oil and process. Add enough olive oil to keep it moist. Next, add salt and pepper to taste.
- Cover the zucchini with pesto and top with chopped tomatoes.
Store any remaining pesto in a tightly sealed container for up to 4 days.
This “pasta” can also be served warm. Heat a pan with some olive oil and add the zucchini. Cook for 3-4 minutes adding in the tomatoes and pesto for the last minute. Eat immediately.
Boost Any Recipe
One of the easiest and healthiest ways to get healthier skin is to increase your consumption of plant-based foods and…
Eating right isn’t only vital for your physical health, but your mental health as well. Food can directly affect everything…