Zucchini pesto pasta

This recipe is a great way to get younger family members involved in the kitchen, particularly when transforming zucchinis into spiral pasta! The green pesto compliments the zucchini to make a fresh and nutritious meal that can be served raw or slightly heated. While we choose parsley and basil, you can include any combination of leafy green herbs for the pesto. 

Ingredients

-        2 zucchini

-        1 clove garlic

-        ½ cup parsley 

-        ½ cup basil 

-        2-4 tablespoon olive oil 

-        2-4 tablespoon lemon juice 

-        Salt to taste 

Method

-        Make zucchini noodles using a spiralizer, julienne peeler or a mandolin

-        Chop the zucchini core and sprinkle with salt to draw out the liquid. Sit for 2 minutes and squeeze to remove all excess water 

-        Place zucchini, garlic, parsley and basil into a food processor and blend to combine  

-        Slowly add oil to the pesto until it reaches a desired consistency 

-        Add salt and lemon juice to taste 

Zero waste tip: 

Finely chop the tops of the zucchini and add them to the pesto for a true zero waste recipe