Zucchini Pasta with Pesto Sauce
Go gluten-free and enjoy the endless tasty possibilities with zucchini pasta. This recipe includes a pesto sauce but you can easily substitute any sauce you like to spruce it up. Consider adding a tasty tomato meat sauce or olive oil and garlic … there is lots of room for creativity. Ponder adding, even more, veggies for a bigger splash of antioxidants, fiber and essential vitamins and minerals. This spaghetti alternative promotes optimal health by helping to regulate your blood sugar, add fiber for digestive health and trims the waistline.
For the Noodles
  • 2whole zucchinimedium size, (pre-made zucchini noodles)
For the Pesto Sauce
For the Noodles
  1. To make the noodles, slice the zucchini on a mandolin or spiral slicer. (An alternative is to buy the zucchini noodles already made. I recommend a product called Veggie Noodle Co.)
  2. Fill a pot with 2 inches of water and put the noodles in a vegetable steamer above the water level so they don’t get soggy.
  3. Steam for 3-4 minutes
  4. Place the cooked zucchini in a large bowl.
For the Sauce
  1. Place the basil leaves and pine nuts into a food processor and pulse several times.
  2. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, will help it emulsify and keep the olive oil from separating.
  3. Stir in some organic sea salt and freshly ground black pepper to taste.
Add Pesto Sauce to the Zucchini Noodles
  1. Toss pesto sauce with zucchini noodles until evenly coated.
  2. Garnish with grated cheese or grated rice cheese alternative.
  3. Sprinkle on whatever you like.
Recipe Notes

Basil pesto darken when exposed to air, so to store, cover tightly with air tight glass bottle and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.