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Zucchini Pasta with Basil Pesto Recipe

January 24, 2013 in Blog

5 comments

Not only is this recipe vegetarian, but it is also Paleo, for those who are interested in getting some more no-grain, no-dairy recipes in their books.

Ingredients:

Pasta-
4 small zucchinis
1 brown onion (or 3 spring onions) chopped
pinch of salt
1/2 squeezed lemon

Pesto -
1/2 cup of cashews
1/2 an avocado
2 garlic cloves
1/4 cup fresh basil leaves (and some for a garnish)
1 lemon freshly squeezed
3 tablespoons of olive oil
1/2 a tomato
salt and pepper to taste

Method:
- Place all the pesto ingredients in a food blender and combine (you want it a bit lighter, add some water. Or if you want it creamier, more avocado)
- Using a potato peeler, peel the zucchinis into strips (it will look a bit like fettucine)
- Place the zucchinis, onion, lemon juice, and salt into fry pan on medium heat.
- Cook for about 5-7 minutes (until the zucchini is just soft and golden)

To serve, I serve the zucchini and bowls, and the pesto in a bowl to share in the middle – it’s so good I think it’s fair game as to how much you get.

5 comments to 'Zucchini Pasta with Basil Pesto Recipe'

  1. Wow! thanks @klv9, that sounds great, I’ll have to give it a try. Our zucchinis are suffering a bit this year, so it looks like we might not have the usual zucchini glut, but we’ll definitely try zucchini pasta to go with our basil.

  2. @SRiver it also works as a side to meat or lasagne if you don’t have an overabundance of zucchinis – after you cook the zucchini it reduces a fair bit in size anyways, but you can also serve it raw.

  3. Hi @klv9, we tried the zucchini pasta, it was great! We’ll definitely be making it more often – and I like the idea of using it in lasagne too.

    We tried another palaeo recipe on the weekend, banana pancakes. Really simple and they taste great, like normal pancakes with some banana in them, rather than baked banana: not as sweet as you’d expect.

    Just take 1 banana, 1 egg and 1/8 of a teaspoon of bicarb and mix them well together. Then put about two tablespoons of the resulting glop onto a baking tray covered with baking paper (otherwise it’ll stick something rotten). Pop them in the over at 200 degrees for about 12-15 minutes. They peel off the baking paper easily. Makes enough for about 4 small pancakes.

    You can put a blob of peanut butter in too, but we didn’t try that, so I can’t say how well it works.

  4. @SRiver Oh that sounds amazing with peanut butter…I will try it and report back!

  5. Oh yum! How did I miss the banana pancakes? I have a few easy banana recipes i’ll have to post later :)

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