Zesty Pesto Pasta
Gluten-Free, Vegetarian & Vegan Main Dish
4 Zucchini’s Noodles Spiralized (with Spiral Slicer or Saladacco)
1/2 Cup Pine Nuts
1/2 Cup Fresh Cilantro
1/2 Cup Fresh Basil
2 Cloves of Fresh Garlic
3 Tablespoons Bragg’s Liquid Aminos
1.5 Cups (about 1) Red Bell Pepper or 2 Cups of Fresh Tomato
2 Lemons Juice
1. Combine everything except the zucchini pasta & tomatoes in a high speed blender or food processor & blend well.
2. Add bell pepper/tomato & pulse chop a few seconds until well blended.
I chose to puree the red bell pepper to make this recipe more sauce-like. And added raw shredded carrots & fresh pea sprouts on top. The brussel sprouts were left overs from the night before so I just kept them chilled & added to round out the flavor of this dish & add higher nutrient density to my plate.
You can easily add to this dish some fresh heirloom tomatoes or summer squash, & mushrooms to add density. I love that this is a lot of food however because it’s ALL plant based I feel full, but not stuffed or uncomfortable.
**Noodle Substitute: Rice Noodle (Gluten Free), Corn Pasta (Gluten Free), Regular Spaghetti
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