One of the perks of pesto – unlike a tomato-based pasta topping – is that you don’t have to chop, simmer or stand at the stove all day. Just add fresh herbs, garlic and olive oil to your blender, and in seconds, your sauce is ready to toss. With prep-time next to none, why wait another 20 minutes for a pot of noodles to cook? Get dinner on the table in record time (and squeeze in an extra serving of veggies!) by subbing in strands of zucchini for basic boiled noodles.
Raw Zucchini Pesto “Pasta”
Ingredients
4 large zucchini
1 cup fresh basil
½ cup spinach
4 cloves garlic
Juice of 1 lemon
½ cup extra-virgin olive oil
2 cups raw walnuts
½ tsp. salt
Directions
- To make zucchini noodles, use vegetable peeler, spiralizer or pasta machine to cut into strands. Add noodles to serving bowls.
- In blender, combine remaining ingredients and blend until smooth.
- Pour pesto “sauce” over zucchini noodles and serve.