I made this dish while I was staying in Fort Collins. I was so excited to learn that my future roommate bought a vegetable spiralizer and I could not wait to try it out! We had the girls over one night and I decided to make Pesto for dinner. The girls had it with spaghetti and I had mine on top of Zucchini “Pasta.”
♦ 1 small zucchini
♦ 1 bundle of fresh, organic basil
♦ 1 package pine nuts
♦ 2 tsp minced garlic
♦ ½ cup olive oil
♦ juice from ½ lemon
For the “pasta”:
Use a vegetable spiralizer to cut the zucchini into noodles. There are many different types of spiralizers out there; my roomie obtained hers through amazon.com and the one I have at home I bought at Walgreens. Also, there are different thicknesses you can choose from. The noodles pictured were very thin like that of spaghetti squash, but feel free to use a thicker setting for thicker noodles.
For the Pesto:
Place all remaining ingredients (everything minus the zucchini) into a blender or food processor and blend until combined.
Some pestos are thicker and chunkier, this one is more of a creamy texture.
Top your preferred pasta (zucchini, wheat, gluten-free) with the pesto.
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