Zucchini Pesto

Name: Zucchini Pesto
Total time: 600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 2 packed Basil cups; 3 cloves Garlic or 4; 1/2 cup Parmesan Cheese Grated; 1/2 cup Olive or Avacado Oil; 1/3 cup Walnuts pine nuts or (Optional); 3 Zucchini large; Cherry tomatoes; Spinach; Salt; Pepper

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

Quick, delicious and nutritious alternative to actual pasta.

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

Quick, delicious and nutritious alternative to actual pasta.

Saved

Ingredients

10 mins

4-serving

2 packedBasil cups
3 clovesGarlic or 4
1/2 cupParmesan Cheese Grated
1/2 cupOlive or Avacado Oil
1/3 cupWalnuts pine nuts or (Optional)
3Zucchini large
Cherry tomatoes
Spinach
Salt
Pepper

Saved

Steps

10 mins

1

Blend basil, cheese, garlic, oil, nuts in food processor. Gradually add salt to taste. I like to add a more cheese or oil until smooth.
2

Using vegetable spiralizer to shred zucchini into pasta strips. I found a Veggiti brand spiralizer at CVS for 12 bucks.
3

Sauté zucchini in medium heat with garlic and olive oil for less than 5 min. The zucchini will start to release some moisture as it's cooking, that's okay just don't overcook it because it will soften and loose the 'pasta' look.
4

Add pesto, tomatoes and serve with spinach.