Gardner's Zucchetti (spiralized squash noodles)
One of the quickest, easiest and most nutrient rich dishes you can whip up with a few fresh ingredients. I used greens from my DIY Terrace Garden to make this fresh, raw pesto. You can make your pesto with whatever greens and herbs you already have, or can pick up from local farmers market! The key to great tasting pesto is a balance of fresh greens, fresh herbs, acid (citrus or vinegar) and fat (raw nuts, coconut flakes or seeds). I enjoyed this dish cool, you can also warm up in a skillet.
Gardner's Zucchetti Salad
by Sarah Farsh, July 10th 2020
- 2 heaping handfuls of fresh kale or leafy greens (and/or spinach, arugula, collard greens, or broccoli)
- 1 heaping handful of fresh basil and mint (and/or cilantro, tarragon, parsley)
- 1 handful of dried unsweetened coconut flakes (and/or raw cashews, pine nuts, sunflower seeds, pumpkin seeds, walnuts or pistachios)
- Juice of 2 lemons and about 1 tbsp of the rind (and/or lime, or 1 tbsp apple cider vinegar)
- 2 cloves garlic
- 1 handful of peas (optional–or chickpeas, to make sauce even more creamy)
- splash water
- squash noodles (spiralized zucchini or yellow squash–I usually do 1 squash per person)
In a food processor or blender, blend greens, herbs, coconut flakes, lemon juice, garlic and optional peas together until smooth-but not completely blended. Add small splash of water if you need momentum for blade to turn, also use your blender plunger to push ingredients in before over watering (you don't want to turn your sauce into soup). Poor over squash noodles, toss and enjoy!
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