I make a different version of this pesto at least once a week. It’s a really easy way to increase your intake of healthy greens! Try adding a little kale and/or spinach leaves too if you like. I also like to use this pesto blend on pasta, steamed veggies, or in soups and frittatas. This can be a totally raw dish, or you can lightly heat the zucchini noodles and pesto, if you prefer.
NOTE To make the zucchini pasta, you can use a spiraliser for spaghetti shaped noodles – or use a veggie peeler or grater to shave the zucchini’s into long ribbons.
You can also use this pesto on pizza crust or flatbread, and then top with veggies or toppings of your choice. You may also cook 450gm of traditional pasta in place of zucchini pasta, and add pesto as well as any other veggies and herbs you would like to add.
SERVES 2 – 4
MAKES 1½ cups pesto (approx.)
PREP TIME 10 minutes (for pesto)
PREP TIME 10 – 15 minutes (zucchini noodles)
Ingredients
- 2 medium or 4 small zucchinis (for pasta)
- Olive oil (to toss zucchini in)
- 1 cup almonds (or preferred nuts and/or seeds)
- 1 cup parsley leaves (packed)
- ½ cup mint leaves (packed)
- 1 cup olive oil (you may need a little more while blending)
- 1 tbsp fresh lime or lemon juice
- A little lime or lemon zest
- 1 clove garlic, finely chopped (to taste)
- ½ tsp sea salt freshly ground pepper (to taste)
- ¾ cup grated parmesan or ½ cup nutritional yeast flakes for vegans (optional).
Method
- To make zucchini noodles use a spiralizer, peeler or grater. Once you’ve made the noodles toss them in a little olive oil and refrigerate until ready to serve. You can also sauté the zucchini in a little olive oil for a warm dish.
- To make the pesto, coarsely chop the almonds in a food processor with chopping blade. Then add half of the parsley and mint leaves and pulse a few times. Then add the rest of the parsley and mint leaves and pulse again.
- Add the rest of the ingredients (excluding zucchini pasta) and blend well, stopping occasionally to push down the sides. If the mixture is too thick, add a little more olive oil and continue mixing until smooth; or you can leave the pesto a little chunky if you like. Taste for seasoning and add a little more salt, pepper, and lemon juice if desired.
- Serve immediately by stirring in with the raw zucchini pasta. Add a little more olive oil while tossing, if desired!
You can refrigerate pesto for up to 4 days or freeze for up to 1 month.
Sending joy!
Chef Kate
Beautiful images by Holly Kent | @hollyvkent
You may love Chef Kate’s cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local organic and sustainable ingredients in her tasty and nutritious recipes, also including superfoods and medicinal herbs in her dishes to create healthy and nourishing food for the body, mind, and spirit.
