Zucchini Pasta with Pesto

Zucchini Pasta with Pesto Recipe

Serves 4

4 small zucchini
2 handfuls basil (leaves removed from stems)
1 garlic clove
pinch sea salt
juice of 1 lemon
¾ cup olive oil
a handful of pine nuts, toasted
4 cups cherry tomatoes, halved


Use a spiralizer to make zucchini linguine. Sprinkle lightly with salt, and place in a colander over the sink to drain for about 20 minutes. Rinse, and then set aside.

Make this lemony pesto in the blender, using the basil, garlic, lemon juice and olive oil. Taste and season with salt. Mix the pesto with the pasta (hands are best). Serve adorned with cherry tomatoes, pine nuts, and a sprinkling of freshly cracked pepper.

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    Margaret G. February 6, 2019, 4:24 pm

    So…you don’t cook the zucchini before mixing it with the pesto?

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    Monika February 7, 2019, 4:48 pm

    Correct! This is a raw dish…which makes it extra healthy.

    Now, if you prefer to have it warm, I find an oven works best to heat the zucchini. Skip the salting of the zucchini step and instead, put the spiralized zucchini on a baking tray and pop into a 350F oven for about 15 minutes, until warmed through (it goes fast!)


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