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Zucchini Pasta with Pesto

Zucchini Pasta with Pesto
Chef:Kale & Chocolate

ABOUT THE CHEF

Elise Museles is an attorney turned Certified Eating Psychology & Nutrition Expert and creator of Kale & Chocolate. She helps people adopt a more joyful and positive approach to nourishment that starts with the food on the plate, but ultimately extends to all areas of life.

These Zucchini Pasta with Pesto is a healthy low-carb dinner that combines zucchini noodles with fresh basil, garlic and cherry tomatoes and can be served cold or warm. Enjoy!

INGREDIENTS

  • 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
DIRECTIONS
  1. 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.
  2. 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.
  3. Cover the zucchini with pesto and top with chopped tomatoes.
  4. Enjoy!

NOTES

Serves 1-2.
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.


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Zucchini Pasta with Pesto

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