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Recipes // Main Dish Pasta // Zucchini Fettucine Pesto

Zucchini Fettucine Pesto

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By Michelle Park

Pesto Sauce Ingredients:

  • 1 medium sized zucchini
  • 2 tablespoons hemp seeds
  • 1/2 teaspoon sea salt, plus more as needed
  • 1 medium garlic clove, minced
  • 1 cup packed fresh basil leaves (from about 1 large bunch)
  • 1/4 cup packed fresh Italian parsley leaves
  • 1/2 cup extra-virgin olive oil

Directions:

  1. Use a vegetable peeler to cut the zucchini into thin strips. Cut into fettucine noodles with knife.
  2. In a food processor, combine hemp seeds, sea salt, garlic, basil and parsley and pulse until smooth. Scrape down the sides of the food processor with a rubber spatula.
  3. Then, with the processor on, slowly add thin stream of olive oil until incorporated.
  4. Top the zucchini noodles with your sauce and serve.
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