This evening I made this amazing dish for my husband and our dear friend Todd. Unknown to me at the time, basil is one of his favorite foods! Todd has been staying with us for the past week and everyday I am exposing him to delicious raw dishes. Tonight’s dish didn’t let us down. It was a huge hit with everyone! It is so fresh and fragrant! Not to mention the color of the sauce is so vibrant. I stumbled upon this recipe years ago and I believe it is by Penni Shelton. One batch is the perfect amount for 2 servings.
Ingredients: Yields: 1 cup
- 4 cups fresh basil (you can substitute spinach if you’re short on basil)
- 1/3 cup cold-pressed olive oil
- 1/3 cup raw pine nuts
- 2 cloves garlic
- 3 Tbsp fresh lemon juice
- 1 Tbsp nutritional yeast
- 1 tsp sea salt
- freshly cracked pepper to taste
- 4 zucchini (for noodles) see below
- Combine all ingredients in a food processor, minus the zucchini, pulsing until you achieve the desired consistency.
- Transfer into a small covered bowl and store in your refrigerator.
- This should keep 1-3 days. You can also easily freeze this pesto and thaw when ready to use.
- Spiralize the zucchini noodles. You can eat them as is or if you prefer to soften them…Place them in a medium-sized bowl and heavily sprinkle with salt. Allow them to rest on your counter top for a few hours or longer. The salt will draw the water out of the zucchini making for a limp noodle. You can also do this in your dehydrator to speed up the process. Dehydrate on 105 Degrees for about 30 minutes. When ready to serve, rinse and drain well. Dab with a paper towel and plate.
- Spoon the sauce on top. I garnished it with pine nuts as well.
Zucchini Noodles – if you don’t have access to a spiralizer, which makes amazing noodles, you can also use:
- Knife – make thin cuts
- Cheese shredder - this will make for some small noodles, but would work in a crunch.
- Food processor – using the appropriate blade to make thin slivers.
- Potato peeler – creates nice thin slices
- Mandolin – creates nice thin slices.