Zucchini Pasta with Basil Walnut Pesto

by Judy Griffin on June 6, 2013

A great dish to make with the abundance of zucchini in season now.

A great dish to make with the abundance of zucchini in season now.

Zucchini Pasta with  Basil Walnut Pesto

  • 6 zucchinis
  • 1 cup walnuts
  • 2 cup packed fresh basil leaves
  • ¼ cup of fresh parsley (not essential)
  • 2 cloves garlic
  • 1/8c. lemon juice
  • ½ c. olive oil (1/4c oil+1/4cwater for less fat)
  • 1 Tbsp of raw honey
  • celtic sea salt

Serves 4-6

Tools:

Directions:

  1. Put the zucchini and run through a spiralizer to make “pasta”. Otherwise, you can use a peeler to make flat noodles.
  2. Grind walnuts in blender or food processor
  3. Add basil & Parsley  & garlic cloves & mix
  4. Add lemon juice, oil, water, & honey & mix.
  5. Pour over zucchini. Mix and serve.

Cashew Cream Sauce

  • 1 1/2 cups of soaked cashews (soak in water in a covered glass dish for at least 4 hours or over night-drain & rinse)
  • 1 Tbsp lemon juice
  • ¼ tsp Himalayan Salt or Celtic sea salt (to taste)
  • ¼ to ½ cup of water
  • Italian Seasoning (oregano, basil, parsley)

Directions:

  1.    Place cashews, lemon juice & salt in Vitamix. (A Food Processor should work as well.)
  2.    Blend then add water slowly until you achieve the desired consistency.
  3.    Add herbs and seasonings to taste (oregano, parsley,and basil)
  4.    Serve over Zucchini like it’s Ricotta Cheese.

Nourishing benefits of Zucchini

  •  Inexpensive and plentiful especially during it’s growing season.
  •  Excellent source of manganese and vitamin C.
  •  Contains the carotenoids, lutein, and zeaxanthin which protect our eyes.
  •  Contains nutrients that help stabilize blood sugar, are anti-inflammatory, and fight cancer.

 

This was a hit at our Cleanse Celebration Supper

This was a hit at our Cleanse Celebration Supper

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