Pesto and Zoodles

Pesto 

Ingredients

1 large handful of basil (2 cups loosely packed)

1 large handful of spinach

2 cloves peeled garlic

½ cup Parmesan cheese, about 2 oz (I let the processor do my grating)

1/3 cup olive oil

1 tsp butter

¼ cup toasted walnuts

Salt to taste

Directions:

Put all ingredients in a food processor and blend to a coarse paste scraping down sides of processor as needed.

Serve over pasta, zoodles, roasted potatoes, on pizza – let your imagination run wild.

·      Save in a container in the fridge for several days. A small coating of olive oil over the top of the pesto helps preserve the color.

Zoodles

Grate zucchini or vegetable of choice either with a spiralier or with a grater.

Put noodles in a colander and salt lightly. Let sit for 10 minutes.

Add olive oil or butter to a skillet and briefly (about a minute) sauté noodles to warm them.

Serve with topped with pesto.

© Deer One Publishing 2017