June 12, 2013
Zucchini pasta with pesto from The Healthy Voyager gluten-free friendly recipe. Thin strands of zucchini are combined with a bright pesto sauce to create one delicious dish. To achieve uniform zucchini strands, you can use a julienne vegetable peeler, food processor, or mandolin. If you prefer your zucchini cooked as opposed to raw, submerge the the vegetable stands in boiling salted water for 30 seconds.
Ingredients:
2-3 medium zucchinis – slice into Fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles!
1/2 cup fresh basil
1/4 cup raw pine nuts
1/4 cup olive oil
2 cloves raw garlic
2 tablespoons nutritional yeast or grated pumpkin seeds
For full recipe instructions, click here.
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