Pesto Zuccini “Pasta”
You guys! This recipe is amazing. Not only amazing but so simple and very easy to make. I’m talking like 20 mins from start to finish and get this….100% Vegan, 100% Gluten Free and no baking required. This “pasta” is so good, your Italian grandmother may not even notice there are actually no noodles in it!
There is one caveat, you will need a veggie spiralizer. I bought mine on Amazon for about $14. You can find it here.
In order to make this dish, I always start with the pesto sauce first. My dear friend Rachel helped me customize this Pesto sauce, but it is really up to you how much of the ingredients you want to put in. I know that sounds scary, but you may like a little bit more basil or just touch more garlic. So after you blend, taste to see if you need more.
- 2 Handfuls of Fresh Basil
- 1 Handful of slivered almonds
- 1 Tablespoon of Garlic Salt
- 1/2 Cup of Extra Virgin Olive Oil
Put all above ingredients in your blender. To break up the almonds without soaking them first, you will need a pretty powerful blender. I have a Ninja and it works so well for sauces likes this.
This is when you can sample and adjust to how you want your sauce to taste.
I like to make a lot of this pasta when I make this sauce so I use about 3 medium sized zuccini to make the noodles. Using your spiralizer, your noodles should look like this:
After your noodles are made, you can toss everything together in a large bowl. To make it more flavorful, I cut up some Portabella Mushrooms, Sundried Tomatoes, Artichoke Hearts, and Kalamata Olives. Toss all the ingredients together and enjoy all that goodness. This usually makes about 4 servings. You can eat it just like this or even warm it up for a few minutes!