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There is something life giving about eating food that you know is good for the body, the soul, and the environment. Zucchini noodles fit that category. Dress them with some amazing basil garlic pesto and you can sleep well knowing you have done yourself and the world a service. Check out the recipe below.
Zucchini Noodles with
Basil Garlic Pesto
is one wildly easy and deliciously gorgeous way to skip the gluten. Zucchini
Noodles with pesto! Fit for royalty and your household.
Time – 20 mins
Time – 4 mins
Time – 24 mins
One of the most important things to know about Basil Pesto is NEVER cook it. It is most captivating raw. To have it as a hot dish, prepare it just before serving. Let is stay room temp and toss it with the thoroughly heated noodles. That way you preserve the crunch of any unchopped pine nuts and the essential nature of the fresh basil remains vibrantly alive.
If you are nut, seed, or oil-free, try cannelini beans instead of the pine nuts, or if you can use seeds, try sunflower seeds. The taste will definitely be different. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, garlic for bite/zing, or lemon juice for acidity.