1 cup walnuts
2 cups herbs of choice (e.g., rosemary, sage, basil, thyme, and/or oregano)
3 garlic cloves
2 tablespoons olive oil
1⁄4 teaspoon sea salt
2 medium zucchini
regular or vegan cheese, if desired
To make the pesto:
1. Preheat oven to 350°. Place walnuts on a small baking sheet and roast for 5–6 minutes. Remove from oven and allow to cool for 5 minutes.
2. Add walnuts, herbs, garlic, olive oil, and sea salt to a food processor. Mix until smooth.
To make the pasta:
1. Set zucchini on a cutting board and begin to pull lengthwise, using a julienne peeler. Watch as “noodles” begin to form. Continue until all zucchini has been julienned.
2. In a medium bowl, combine 2 cups zucchini pasta and 2 tablespoons pesto, stirring until combined. Top with cheese, if desired, and serve. (Additional pesto can be stored in an airtight container in the refrigerator for up to a month and also be used as a marinade for chicken.)
Per serving: calories 83, fat 4 g, protein 4 g, carbohydrates 11 g, dietary fiber 5 g, sugar 4 g
Dairy Free, Egg Free, Soy Free, Vegan and Vegetarian