Zucchini Pesto Pasta

Zucchini Pesto Pasta

2 Servings

Ingredients:

Pesto

  • 2 cups spinach / mixed greens

  • 3 tbsp pine nuts or walnuts 3 cloves garlic
    2 tbsp lemon juice
    3-4 tbsp nutritional yeast 1/4 tsp sea salt

  • 2-3 tbsp olive oil

  • 3-6 tbsp water

  • 1/2 avocado for added fat + creamy-ness (optional)

Zuchinni Noodles

  • 3 large zucchinis
    Salt

  • 1 pint cherry tomatoes

Chicken

  • 1 or 2 chicken filets Avocado oil

  • Salt + Pepper

  • 1 lemon

Instructions

Make the Pesto

1. To a food processor or small blender, add the spinach, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Add 1 Tbsp water at a time until the desired consistency is reached

3. Taste and adjust flavor as needed.

4. Store leftovers covered in the refrigerator up to 1 week OR pour into ice cube molds, freeze, and store up to 1 month or more.

Make the Zucchini Noodles

1. Spiralize the zucchini with a spiralizer or turn the zucchini into noodles with a julienne peeler or grate the zucchini the long way on a large box grater. The options are endless!

2. Throw the zucchini into a sauce pan with pesto and toss until well coated (Be sure not to overcook! Zucchini will get soggy within minutes)

3. Season with salt and pepper

4. Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes.

Make the Chicken (Or omit for veg option)

  1. Preheat oven to 375F

  2. Drizzle chicken in avocado oil sprinkle with salt, pepper and a wedge of lemon (add whatever seasoning you like)

  3. Bake for 20-25 minutes (being sure to check in depending on how hot your oven runs)

  4. Slice and serve over pesto pasta

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Emily Cox