Zucchini Pasta in a Creamy Pesto Sauce
Whether you follow a gluten-free diet or just need to add in more veggies, this is the perfect pasta solution for you! Crisp zucchini noodles pair beautifully with the buttery, creamy pesto. I’m pretty behind on the times when it comes to the spiralizer. My mom bought one a couple months ago for a catering party, and has used it a few times since at home. This was my first time using it (and it took me a couple minutes to figure out how to work it)…but it is so cool! Pretty soon, I had a giant pile of beautiful zucchini noodles. This just may be my new favorite gadget. There is much more experimentation that must happen.
Moving onto the pesto.
I love experimenting with different nuts and herbs to make pestos. It suddenly came to me one day to try using cashews. I’m not sure why it hadn’t occurred to me before. Cashews are so tasty! I’m the hated one who eats all the cashews out of the mixed nuts jar.
This pesto turned out so great, I could eat it by the spoonful. The lemon, basil, and cashews work perfectly together.
Basil Cashew Pesto
1 cup packed basil
1 heaping cup of unsalted cashew nuts
2 Tbsp fresh lemon juice
3 Tbsp olive oil
2 Tbsp water
1 tsp lemon zest, plus more for garnish
2-3 cloves of garlic
1/2 tsp salt
1/2 tsp pepper
Combine all ingredients in a food processor. Blend until smooth. This recipe makes about a cup of pesto.
Place a dollop of the pesto in a saute pan over medium high heat. The pesto is pretty thick. I heated the pesto to let it break up a little bit, but you can also add a splash more of olive oil.
Now back to the spiralized zucchini.
Add a big handful of zucchini noodles to the pan and toss to combine. I like mine to still be nice and crisp, so I only leave them in long enough to get hot and evenly covered with pesto.
Serve hot with a sprinkle of lemon zest. Buon appetito!
What other foods do you spiralize? Please comment and let me know!