Warmer weather always has me craving zucchini pasta. Its light, crisp and a heap of fun to make (and eat). I personally follow a gluten free diet, which rules out conventional pasta. However by making my ‘pasta’ from zucchini I can happily avoid the gluten-free pasta alternatives, which are often expensive and highly processed. This pasta is raw, preserving the valuable vitamins and enzymes that are damaged in the cooking process.

For this recipe I used a spiralizer, a dedicated pasta making tool (a testament to how much I eat this stuff), but I will also show you a simple way to make your own zucchini pasta sans fancy equipment.

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I am of the belief that most things are better with pesto, and this Basil & Kale version is no exception. There is something about the fragrance of pesto that can made even the simplest meal something special. When basil is in season I tend to make pesto in bulk and freeze it in individual portions so I can enjoy the homemade stuff year round.

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Basil Kale Pesto

What you need

2 c fresh basil, packed

3-4 large kale leaves, de-stemmed

½ c pine nuts

¾ c extra virgin olive oil

1 tbs lemon juice

½ tsp salt

¼ c nutritional yeast

optional: 1 clove of garlic

Raw Zucchini Pasta

2-3 zucchinis

 

What you do

Place the basil, kale leaves, pine nuts, olive oil, lemon juice, garlic (if using) and salt in a food processor and blend until it is blending smoothly and the basil is finely chopped. Add the nutritional and blend briefly to combine. Pesto = done!

For the zucchini pasta, either use a spiralizer tool or grab a peeler and follow the steps below:

 

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To serve add pasta to a large bowl, mix through enough pesto to your taste and serve alongside your choice of protein.  (pictured topped with some sliced cherry tomatoes and mung bean sprouts)

Note: I have also used cashews and walnuts instead of pine nuts in the pesto recipe, and both make for a great variation

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