Zucchini Fettucini with Summer Pesto
Veg-EZ Video e-Cookbook • 3m 28s
2 medium zucchinis (one per person)
2 cups fresh basil
1-3 cloves fresh garlic
1/3 cup pine nuts (may substitute blanched almonds)
1 medium tomato, seeded, drained and coarsely chopped
¼ cup olive oil
Salt and pepper
Using a vegetable peeler, shave the zucchini into ¼ to ½ inch ribbons. Alternatively you may use a spiralizer to make a spaghetti style “pasta”. Set the zucchini aside and prepare the pesto sauce.
To a food processor, add the basil, the garlic, the pine nuts and the tomatoes. Pulse a couple of times to combine everything. Scrape down the sides of the bowl and then begin slowly adding the olive oil while pulsing until you have a smooth sauce. Season the sauce with salt and pepper to taste pulsing one more time to blend seasonings.
Add a few spoons of pesto sauce to the zucchini and gently fold to coat evenly. Season to taste and enjoy.
Store remaining pesto sauce in a covered container in the refrigerator for up to a week.
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