As you can see, I put a ton of pesto on my zucchini. I love pesto, and I don’t love the taste of raw zucchini, so I thought, what the hell, and put all the pesto I made into the “noodles”. I’ve been known to eat pesto outside my fridge with a spoon, you know, like normal people do with ice cream. So I figured why not? It’s healthy, and I haven’t had Italian for awhile, so I’m going to eat every last bit…immediately. I hope you guys enjoy this recipe as much as I did.
HOW TO MAKE PESTO ZUCCHINI PASTA
2 zucchinis made into noodles
1 cup of raw pine nuts
½ cup of extra virgin olive oil
1 tsp sea salt
1 tsp black pepper
juice from 1 lemon
3 cups of fresh basil
Make zucchini noodles with julienne peeler. Hold down zucchini with a fork for safety.
In food processor, combine, pine nuts, extra virgin olive oil, sea salt, black pepper, fresh basil and lemon juice.
Blend until smooth, then toss with zucchini and plate dish.