Our basil has been growing like crazy this year and it’s time to make pesto! We usually eat it on grilled burgers or chicken, but I thought it would be tasty on zucchini noodles tonight. Our four year old grandson likes to help in the kitchen. So today I had him help me create this yummy, kid-friendly Zucchini Pasta and Pesto dish. (Did I mention he loves cranking out zucchini noodles?!!) Here are the spiralizers we recommend using (click on the photo for more info. Affiliate links).
Our pesto recipe is found in our book, Eating Pure in a Processed Foods World®, in our Herb Section. Simply place all the ingredients in the food processor and blend.
Because our pesto recipe includes olive oil, we stir the pesto in right before serving (without heating it at high temperatures) to maintain its healthy properties.
We like to make pesto as the basil comes into season and freeze it in ice cube trays (each cube is approximately 2 tablespoons) and thaw as needed for delicious dishes year round. Here’s the video on how to make your own pesto.
Try pesto topped on eggs, tossed on cooked veggies in place of butter, as a topping on baked potatoes, drizzled on soup or stew, or stirred into spaghetti squash, quinoa or rice.