I’m a little mad on pesto at the moment as we have a crazy amount of basil growing in our garden (thanks to the intense humid weather, the garden is growing like mad!). Basil has amazing medicinal properties due to its specialized antioxidant content; orientin and vicenin are two water-soluble flavonoids found in basil which support anti-inflammatory and anti-aging actions while also offering anti-microbial benefits. Enjoy this pasta-free pesto pasta!
Here are more recipes with basil!
- 2 – 3 large zucchini
- 1 cup (150 g) cherry tomatoes, halved
- 2 handfuls of baby spinach leaves
- 1/2 red onion, sliced
- 1/2 cup (100 g) black beans (cooked or BPA free canned)
- 4 tbsp sun dried tomatoes
- 4 tbsp currants
- 4 tbsp chopped walnuts
- 1 large handful of firmly packed basil leaves
- 1/2 cup (70 g) pine nuts
- 1/4 – 1/2 cup (60 – 125 ml) extra-virgin olive oil
- 1-2 tbsp lemon juice
- 1-2 fresh garlic cloves, crushed
- sea salt and pepper, to taste
- Wash all produce well.
- Feed the zucchini through a vegetable spiralizer, mandolin to form zucchini curls or ribbons or slice thinly with a vegetable peeler into thin strips.
- In a high speed blender, blend until a smooth consistency forms the pesto ingredients.
- Lightly sauté or dip zucchini fettuccine in boiling water to heat up the noodles (optional).
- Toss the zucchini pasta with the pesto and other salad ingredients and serve immediately. (Add the amount of pesto to your liking).
- Zucchini – carrots
- Baby Tomato – tomato
- Red onion – brown onion, scallions(shallots), spring onions
- Black beans – blue lentils, pinto beans, borlotti beans, chickpeas
- Currants – goji berries, sultanas
- Walnuts – cashews, almonds, pine nuts
- Pine nuts – cashews, macadamia, blanched almonds
- Olive oil – coconut oil, avocado, hemp oil
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
- Nutrition per serving:
- Saturated Fat2g
- Protein 5g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.