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Zucchini Fettuccine al Pesto
Who doesn’t crave pasta? I certainly do. Classic comfort food, right? But no one wants to wake up in the morning with carb face :) The solution: raw zucchini “noodles”! Don’t underestimate the simplicity of this dish. This pesto really is delicious. And the noodle texture is surprisingly similar to regular fettuccine noodles. Ingredients
- one medium or two smaller zucchini
- 1 cup basil leaves
- 1/8 cup olive oil
- 1/8 cup pine nuts
- 1 garlic clove
- pinch of sea salt
- vegan parmesan cheese
Directions
- Using a vegetable peeler to slice thin, flat âfettuccineâ style noodles from a zucchini is quick and easy. So go ahead and peel your zucchini, preferably an organic one. Then starting at the top, slice all the way down with your peelerâ¦making a long, flat strip. Peel until you come to the core, youâll start to see the seeds. Stop here. You can use this for something else later, freeze it, or compost it. Put these ânoodlesâ in a bowl and set aside.
- Combine the basil, olive oil, garlic, salt, and vegan parmesan in your food processor and process until the basil is chopped. And your pine nuts and process until smooth. You should still see flecks of the pine nuts in the pesto, so be careful not to process for too long. Toss pesto with your zucchini pasta and serve with chopped tomatoes, fresh basil for garnish, and more vegan parmesan if you like. The pesto will keep in the fridge a few days. I like to toss and let sit or marinate for about 30 minutes before I eat. Enjoy!
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