You may have noticed that I haven’t been posting my regular weekly recipes recently. That’s because it’s been hot here. Like bake-cookies-on-your-dashboard hot. Fry-some-tofu-on-the-sidewalk hot. I just haven’t been cooking. I’ve been eating salads or throwing portobello mushrooms on the grill. It’s now to hot to grill and I’ve been looking for a little more variety than just salads, so a few night’s ago I made my old standby – zucchini pasta. I just love pesto, and I like to make it with spinach rather than the traditional basil, in order to ensure that I’m getting a good amount greens into my meal. The raw cashews in the recipe add a little bit of creaminess to the pesto, but feel free to use another nut, such as pine nuts or pistachios instead.
For the Pasta:
- 2 medium to large zucchinis, ends trimmed
- ¼ cup oil-packed sundried tomatoes, drained, rinsed and thinly sliced
- ½ cup kalamata olives, sliced
For the Pesto:
- 5 ounces baby spinach
- 1/2 cup raw cashews
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon good quality sea salt
- If you own a spiralizer, use it to make spaghetti-like strands with the zucchini. If you don’t, which I’m guessing is probably the case, you can use a julienne peeler to make thin strands, or you can use a regular vegetable peeler to make linguine-like “pasta” with the zucchini.
- To make the pesto, combine all ingredients in a food processor fitted with an s-blade. Process until ingredients are chopped and just slightly chunky – do not over process.
- Toss the pesto and “pasta” together. Top with the sun-dried tomatoes and olives. Enjoy!