I made this dish while I was staying in Fort Collins.  I was so excited to learn that my future roommate bought a vegetable spiralizer and I could not wait to try it out!  We had the girls over one night and I decided to make Pesto for dinner.  The girls had it with spaghetti and I had mine on top of Zucchini “Pasta.”

Ingredients

♦ 1 small zucchini

♦ 1 bundle of fresh, organic basil

♦ 1 package pine nuts

♦ 2 tsp minced garlic

♦ ½ cup olive oil

♦ juice from ½ lemon

For the “pasta”:

Use a vegetable spiralizer to cut the zucchini into noodles.  There are many different types of spiralizers out there; my roomie obtained hers through amazon.com and the one I have at home I bought at Walgreens. Also, there are different thicknesses you can choose from.  The noodles pictured were very thin like that of spaghetti squash, but feel free to use a thicker setting for thicker noodles.

For the Pesto:

Place all remaining ingredients (everything minus the zucchini) into a blender or food processor and blend until combined.

Some pestos are thicker and chunkier, this one is more of a creamy texture.

Top your preferred pasta (zucchini, wheat, gluten-free) with the pesto.

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