Sunday, December 30, 2012

Zucchini Pesto "Pasta"

This weekend was spent visiting my sister's brand spankin new house in Delaware. She moved in about 1.5 years ago but I hadn't been able to take a trip down there til now. She's settled in there and decorated the place well. With a new house, car, job, and personal side business, she's an adult now!! Hard to believe lol

For a quick dinner before we made the 2+ hour drive down, I made zucchini pesto "pasta". The 'rents bought a rotisserie chicken from the grocery store, which was a GREAT dinner idea for paleo in a pinch. The chicken & zucchini together made a tasty meal of protein, veggies (low carb), and little fat (olive oil from the pesto). Definitely a winner!! My non-paleo sister who HATES vegetables thought the zucchini was great and asked for the recipe (we saved leftovers for her). The next night, we went out to dinner at an Italian restaurant where much bread & pasta was served... but that's a different story. If I can get my family to eat paleo some of the time and enjoy it, I'll consider it a winner :P

Zucchini Pesto "Pasta"

2 medium zucchini
2 c fresh basil leaves
2 cloves garlic, minced
2/3 c olive oil
1/4 c pine nuts (I use macadamias for the omega-3s)
1/4 c parmesan cheese, optional (I leave this out to make it truly paleo)
Salt & pepper to taste

1. Bring a pot of water to boil. While water is boiling, use a mandoline to slice the zucchini into thin strips. Then, use a knife to slice the zucchini strips into noodles. Add zucchini to boiling water and cook until soft, about 2 minutes.
2. In a blender or food processor, pulverize the remaining ingredients. Sample the pesto and adjust ingredients to your preference as needed.
3. Transfer zucchini into a large bowl and toss with pesto until thoroughly combined. 
4. Gobble gobble!

Serves: 3-4

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