No-Dairy Pesto with Zucchini Ribbons
Makes approximately 4 servings
Can be served with any type of noodle, as a boost in soups or salad dressings, or as a sauce for veggies, meat, or fish.
Ingredients:
- 1 large bunch fresh basil (2 cups packed)
- 3 medium garlic cloves, peeled
- 1/4c pine nuts or walnuts (whichever you prefer, I often use a mix of half of both)
- 1/3c extra virgin, cold-pressed olive oil
- 1/2t. salt
Method:
- Place all ingredients in the food processor using the ’s’ blade and process until smooth, stopping as necessary to scrape with a spatula. Sit back and let the processor do the chopping!
- Taste. Add more salt if desired. Serve immediately over zucchini ribbons or brown rice pasta of your choice.
- Tightly cover and refrigerate unused portion immediately for 1 week and in the freezer for a 1-2 months.
Zucchini Ribbons:
There are several ways to make these. Whatever method you use, quick-blanch the zucchini ribbons in boiling hot, salted water for 3 minutes before serving with pesto or sauce of choice.
I use a ratio of 2 zucchini per person if serving as an entree.
Ultra low-tech: Wash zucchini, chop off the ends. Slice length-wise into very thin, spaghetti-like strands.
If you really don’t feel like chopping:
Food processor: use shredding attachment to make zucchini into thin, short threads
Mandoline Slicer or Spiralizer: either of these non-electric gadgets will make spaghetti-like noodles.
