SQUASH & HERB PESTO "ZOODLES" (GF + Vegan + Raw)

SquashPesto

 

 

 

 

 

 

 

 

 

 

MMMMmmm. Squash + Pesto.

 

Lets get RIGHT TO IT, shall we?!

SQUASH + PESTO = DELICIOUS GOODNESS and HEALTH

This DISH IS

      E A R T H Y

      ROBUST

      PEPPERY

      HERB-ALICIOUS

      ZESTY

      S A T I S F Y I N G

I just adore fresh produce- especially when it's bought local, organic and NON-GMO.

Am I right?! (raise your hand if you're with me!)

 

YOU WILL NEED THE FOLLOWING TOOLS

Veggie Spiral Tool

Food Processor

 

INGREDIENT LIST

3 Small to Medium Sized Squash or Zucchini

1/4 Cup of Organic and Raw Cashews

1/2 Bunch Organic Parsley

1/2 Bunch Organic Cilantro

2 Organic Garlic Cloves

1/2 TBS. Organic or NON-GMO Olive Oil

1 Tsp. Lemon (zested)

1/2 Tsp. REAL Salt (or Sea salt)

Pepper Grinder for flakes of pepper to your taste

 

INSTRUCTIONS:

Wash all your produce- including herbs. (NOTE: let the herbs air dry out a bit if they become too wet (AKA:dripping). Spiralize your squash according to whatever you have- a handheld, counter or attachment. Set in big bowl, set aside.

 

In the food processor, first add your garlic cloves (make sure they are PEELED first). Pulse until they are broken down a bit in size. Next, add your nuts. Blend them until course, about the size of medium grain cornmeal. Scrape down sides, add in herbs, and blend until smooth. You will need to add the Olive Oil into the food processor as the herbs/nut/garlic mix is running. Often scrape down sides and re-blend until medium-fine consistency. (there is NO wrong consistency- so you decide! In the culinary world- Pestos range from watery to thick, smooth to rough). Add the lemon zest, salt and crackled pepper. TASTE!

 

Add the pesto into the bowl with noodles. You may need to adjust salt and pepper to your taste buds. ENJOY!

 

SERVES 4-6, depending on size of produce.