October 5, 2016

Easy Paleo Pesto and Zucchini Fettuccini

I had a house mate in college who ate pasta with pesto and bacon every single day. Every. Single. Day. Whilst I probably need more variation than that, there’s a reason she ate so much of it… It really is a winning combo.  The hearty pasta, fresh basil, the creaminess and then the crunch and salty bite of the bacon, yep, it’s a winner.  These zucchini noodles made with a spiralizer make the perfect, more nutritional pasta substitute. If you haven’t tried them, you need to try them! They are lighter than pasta but hold up really well and make a great vessel for lots of yummy sauce or even a fun addition to a salad. (I use a Paderno Spiralizer to make them) Then for the pesto, you can absolutely make a delicious pesto without cheese. I use nutritional yeast to give a slightly cheesy flavor but really to me, pesto is all about the basil. I also use cashews instead of the traditional pine nuts for a more wallet friendly option but you can use pine nuts, or walnuts too if you prefer those.

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Ingredients:

Makes enough to toss with 4-5 zucchinis to serve about the same number of people for a light lunch, or 2-3 for a full dinner.

2.5 cups fresh basil leaves (not packed down just loose)
1 cup raw cashews
1/3 cup olive oil
1-2 cloves garlic, minced
2 tbsp nutritional yeast
Juice of 1/2 lemon
1/2 cup water
Salt to taste

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Throw the cashews, garlic, nutritional yeast, salt, olive oil and lemon juice in a blender and pulse until it’s finely chopped and mixed. Them throw in the basil and pulse until it’s incorporated them add the water (or more oil but I prefer water) until it’s the desired thickness.

I think 1 zucchini per person is perfect but if you’re hungry you might want more. If they’re organic you don’t need to peel them but you will then get green streaks on the sides so if you want all white, go ahead and peel them, then send them though the spiralizer. I love them raw and crunchy but for a steaming hot bowl of ‘pasta’ plunge them into hot water for a minute then pull them out and set on a clean dish cloth quickly before plating. Now dollop the pesto on top and toss. Lastly, if you want, chop a few rashers of good bacon over the top. It’s just about perfect.

 

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3 Responses to “Easy Paleo Pesto and Zucchini Fettuccini”

  1. Gabriella

    I really enjoyed reading this post as it is how I feel about the gluten-free trend. I tend to avoid all grains, but that is just my preference. My focus is also on the quality of the food (no processed food) I put in my body, thus optimizing the amount of nutrition I gain from it. Also, as I am blessed enough to live in San Diego where amazingly delicious, local, fresh produce and protein abound, I can’t seem to find much extra room on my plate for all the grains.

    Thanks for sharing. I only recently discovered your blog and I love it.

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