Aim True by Kathryn Budig

Author:Kathryn Budig
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2016-02-23T05:00:00+00:00

Zucchini Pasta with Almond Basil Pesto

MAKES 2 TO 4 SERVINGS

Raw cuisine isn’t always my favorite (my digestion has seen better days), but I’ve always been impressed with veggie pasta. It’s a sponge for flavor and the perfect canvas for sauce. I took a spin on the classic basil pesto by replacing pine nuts with almonds. The result is a simple, fast, refreshing lunch.

2 zucchini

¼ cup raw almonds

2 large handfuls fresh basil

¼ cup extra-virgin olive oil

¼ cup grated pecorino cheese

2 garlic cloves, peeled

2 teaspoons pink salt

1 cup cherry tomatoes, halved

1 Spiralize or peel the zucchini into noodle-like ribbons. Pat them with paper towels to remove excess liquid.

2 Place the almonds, basil, oil, pecorino, garlic, and salt into a food processor and blend until the pesto is the desired consistency (I like a chunky texture). Gently fold the pesto into the zucchini noodles and toss with the cherry tomatoes.

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