Serves 5-6
Enjoy this vibrant twist on traditional pasta with zucchini noodles bathed in a homemade, oil-free pesto sauce bursting with the freshness of garden herbs. This light and flavorful dish promises a guilt-free, simple meal that celebrates the essence of the season in every delicious bite.
Ingredients (organic/biodynamic)
- ¼ c. fresh sage, coarsely chopped
- ¾ c. fresh rosemary, coarsely chopped
- 2½ fresh green basil, coarsely chopped
- ½ c. parsley, coarsely chopped
- ½ c. pine nuts, walnuts, or cashews
- 1¼ curry powder
- ½ tsp. freshly ground nutmeg
- Pinch of Celtic Sea Salt®
- Pinch of fresh ground peppercorns
- Vegetable broth or tahini, if needed
- 5 medium zucchinis
Instructions:
- Place the chopped herbs, nuts, and spices into a food processor or high-speed blender.
- Blend ingredients until you achieve a smooth consistency. If the mixture is too thick, add a little vegetable broth or tahini to help it blend better.
- Taste the pesto and adjust the seasonings as needed.
- Once blended to your desired consistency and taste, set the pesto aside.
- Cut the zucchini into noodle-like strips using a knife, vegetable peeler, or spiralizer.
- Simmer the zucchini noodles over medium high heat for 6-8 minutes until soft.
- Remove from heat and strain to remove the water.
- In a large mixing bowl, toss the zucchini noodles with the prepared herb and nut pesto until well coated.
- Serve immediately or refrigerate for later use.
- Enjoy!
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