Basil and Fennel Pesto with Zucchini Fettuccine (raw, GF, vegan)
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I think I found my new favorite pesto. Spinach, basil and fennel. Food historians can trace the origin of the concept of pesto to ancient condiments made by grinding spices with mortar and pestle and combining them with oil. The word ‘pesto’ literally means ‘pounded’. No, I didn’t use a mortar and pestle, nor did I pound the basil… does that make it any less of a pesto?! Not in my eyes. The fennel in this recipe added another layer of flavor that really made the whole dish pop. Enjoy!
Pesto: yields 1 3/4 cups sauce
- 6 cups packed spinach
- 2 cups packed, fresh basil
- 1 cup chopped fresh fennel bulb
- 1 tsp ground garlic
- 1 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1 Tbsp raw apple cider vinegar
- 1/4 cup extra virgin olive oil
- Create the zucchini fettuccine and carrot ribbons with a potato peeler. Click here for ideas. Sprinkle heavily with sea salt and set aside. The salt will sweat out the water from the zucchini noodles, making them limp.
- Process the spinach in the food processor, fitted with the “S” blade. Once broken down add the basil and fennel. Process until it turns into a thick sauce.
- Once all the greens are broken down, add the garlic, nutritional yeast, salt, and apple cider vinegar. Process together.
- While the food processor is running, drizzle in the olive oil. Stop occasionally to scrape the sides down. Process till it reaches the desired texture.
- Rinse the zucchini noodles, removing the salt. Blot dry with a paper towel.
- Coat the noodles with the pesto. Serve with almond parmesan or Herbes de Provence Croutons and salt/pepper. Enjoy!
- Pesto should last 3-5 days in the fridge.