If you're tired of sticking to the same old gluten-free standbys, you're in luck! In her new book, The Gluten-Free Revolution, author Caroline Shannon-Karasik highlights 75 healthy and delicious recipes that your family will love—whether you need to eat gluten-free or not. Here's one of our favorites.
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:
- Preheat oven to 350°F. Place walnuts on a small baking sheet and roast for 5–6 minutes. Remove from oven and allow to cool for 5 minutes.
- Add walnuts, herbs, garlic, olive oil, and sea salt to a food processor. Mix until smooth.
To make the pasta:
- 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.
- 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