Zucchini Pesto Pasta
Zucchini Noodles with Pumpkin Seed Pesto
Mix all ingredients in a large bowl, place on serving dish, top with chiffonade of sweet Italian basil. Serve at room temp for the most flavor.
Use soaked pumpkin seeds or pumpkin seed butter, with fresh basil, cloves of garlic, salt, 21 Salute, olive oil.
Put all in the blender or food processor and mix, adding oil as needed to create the right consistency. A thick paste but, not too thick.
The "pesto" can be made with any nut or seed you have on hand. Walnuts, pine nuts, cashews and sunflower seeds are all good choices.
Julienne Peeler is the tool you use to make veggie noodles. This handy little tool brings a lot of creativity to the kitchen!
Here's a great Utube Video demonstration by Melissa Joulwan, author of Well Fed Weeknights, Well Fed: Paleo Recipes For People Who Love To Eat, shows you how to make zucchini noodles with a julienne peeler.Get more recipes and videos at Melissa's website The Clothes Make The Girl
Passing on my experience with natural foods and sharing recipes from others as well.