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Zucchini Noodles with Mineral-Rich Pesto
zoodles
It’s mid-cleanse, and we thought perhaps you’d like some pasta.

Using this season’s bounty—your garden’s unrelenting zucchini, as well as basil, and parsley—we’ve constructed the perfect summer meal.  Trust me:  you won’t miss the starchy noodles.

*This recipe is best made with either a Spiralizer or Zoodler (“health-food” contraptions I swear were advertised between episodes of Three’s Company and The Rockford Files), but can also be made with a vegetable peeler or special food processor attachment.

For the Mineral-Rich Pesto:

2 cups mixed herbs, packed:  basil, parsley, cilantro….

½ cup extra virgin olive oil (see our Skinny on Olive Oil post here)

½ cup Go Raw Sprouted Pumpkin Seeds

¼ lemon or lime

Optional: 

1-2 peeled garlic cloves, chopped

Pink Himalayan salt (don’t add until you’ve fully mixed and tasted this! The pumpkin seeds are already salted)

Freshly ground organic black pepper

For the “Noodles”:

2 large zucchinis (spaghetti squash works well too)

2 tbsp extra virgin olive oil

Pink Himalayan salt

Freshly ground organic black pepper

1 clove garlic, minced (optional)

½ tsp red pepper flakes (optional—if you know nightshades work for your body!)

Place herbs, pumpkin seeds, garlic, and a few squeezes of lemon juice into a food processor or blender and chop/blend until ingredients are smooth and integrated.

Using your tool of choice, ribbon the zucchini and set aside. In a large sauté pan, heat extra virgin olive oil over moderate heat, and add the garlic (if desired), red pepper flakes (if you know nightshades are okay for you), along with ¼ tsp salt and some freshly ground pepper.  When oil is hot, toss in the zucchini and sauté for 3-5 minutes depending on volume and thickness of your noodles. Sometimes the zucchini releases water—you can pour this off in the sink.

Transfer to a shallow serving bowl and toss with pesto.

Garnish with ground pumpkin and hemp seeds. For a more substantial meal, serve with homemade turkey “sausage:” use ground turkey thigh meat and fennel to re-create the flavor of Italian sausage.

Zucchini Noodles with Mineral-Rich Pesto
It’s mid-cleanse, and we thought perhaps you’d like some pasta. Using this season’s bounty—your garden’s unrelenting zucchini, as well as basil, and parsley—we’ve constructed the perfect summer meal. Trust me: you won’t miss the starchy noodles. *This recipe is best made with either a Spiralizer or Zoodler (“health-food” contraptions I swear were advertised between episodes of Three’s Company and The Rockford Files), but can also be made with a vegetable peeler or special food processor attachment.
    Servings4
    Prep Time20 minutes
    Cook Time5 minutes
    Ingredients
    For the Mineral-Rich Pesto:
    For the “Noodles”:
    Instructions
    For Pesto:
    1. Place herbs, pumpkin seeds, garlic, and a few squeezes of lemon juice into a food processor or blender and chop/blend until ingredients are smooth and integrated.
    For Noodles:
    1. Using your tool of choice, ribbon the zucchini and set aside.
    2. In a large sauté pan, heat extra virgin olive oil over moderate heat, and add the garlic (if desired), red pepper flakes (if you know nightshades are okay for you), along with ¼ tsp salt and some freshly ground pepper.
    3. When oil is hot, toss in the zucchini and sauté for 3-5 minutes depending on volume and thickness of your noodles. Sometimes the zucchini releases water—you can pour this off in the sink.
    4. Transfer to a shallow serving bowl and toss with pesto.
    5. Garnish with ground pumpkin and hemp seeds. For a more substantial meal, serve with homemade turkey “sausage:” use ground turkey thigh meat and fennel to re-create the flavor of Italian sausage.

    The post Zucchini Noodles with Mineral-Rich Pesto appeared first on Farmacopia.