Basil Pesto
2 cups (packed) fresh Basil
1/4 cup walnuts (you can of course use pine nuts... if you can spend $20/lb)
2 cloves of garlic
1/2 cup Parmesan Cheese
Salt and Pepper
Olive Oil (maybe 2/3 cup? Just eyeball it to your desired consistency)
Pulse basil, walnuts, garlic, cheese, and S&P together, then slowly add olive oil while blending. I don't have a food processor, so this was kinda tricky in a blender (but doable!) Just scrape down the sides with a rubber spatula and stir at the bottom in between blendings.
Raw Zucchini Linguini
4 small zucchini (i peeled mine)
- I used a vegetable peeler and rotated the squash, peeling long strips until i reached the seeds. (Save remainder for other meals, of course!) You will think you have a LOT of noodles, but think of how spinach cooks down to be really little. Peel more than you think you need.
- Place in a colander and sprinkle with salt. Let your little noodles just sit there in the salt for about 30 minutes, then lay on a paper towel and gently blot out the extra moisture.
- Top with pesto and cherry tomatoes, and you've got yourself a raw (almost vegan) dinner!
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