Linguine al Pesto
3 - 4 medium zucchinis/yellow squash combo, roughly peeled.
Pistachio Pesto Ingredients
3/4 cup kale or spinach, firmly packed
2 1/2 cups fresh basil loosely packed
3/4 cup flat leaf parsley, loosely packed
1/2 cup cilantro, loosely packed
1/2 cup pistachios
2 - 3 garlic cloves, crushed
1/2 teaspoon sea salt
3 Tablespoons pine nuts
1 small lemon or lime, (zest and juice)
1/4 teaspoon chili powder
1/8 teaspoon cayenne, to taste
1 teaspoon maple syrup - grade B or *YFS (optional)
1/4 cup olive oil
freshly ground pepper
fresh parsley, chopped
red onion finely chopped
yellow tomatoes, thinly sliced
basil, parsley and cilantro chopped
nutritional yeast (not raw, but adds a cheesy flavor)
Remove stems from washed greens. Peel garlic, remove core, and roughly chop.
In food processor, add greens, pistachios, garlic and salt and process well.
Add remaining ingredients, except for oil, and process.
Stop to scrape sides of bowl and then drizzle olive oil in a slow, steady stream while processing for at least 30 seconds.
Spiralize zucchini noodles.
Add a small amount of Pistachio Pesto at a time, and mix well. (Leftover may be stored in refrigerator for up to 3 days).
READ MORE ABOUT SPIRALIZERS HERE
*YFS = Your Favorite Sweetener