Garlic Spears Pesto with Zucchini Pasta & Parmesan
Preparation + Design + Photography by Monika Serwa.
Garlic Spears Pesto with Zucchini Pasta & Parmesan Serves 4-6
1/4 C Fresh Lemon Juice
1/2 C Garlic Spears (flower heads from garlic plant) chopped
or 6 Garlic Cloves, chopped
1/2 C Olive Oil
1 C Walnuts or Pine Nuts, soaked 4 hrs, rinsed, drained
2 Soft Medjool Dates, pitted
1 C Packed Spinach
1 C Packed Basil Leaves
2-3 Yellow or Green Zucchinis, peeled or spiralized (Spirooli)
Salt & Pepper to taste
Garnish: Grape Tomatoes, Basil Leaves, Pepper, Hemp Seeds
First, mix zucchini noodles with a pinch of salt and a drizzle of oil, let sit for 10 min.
Drain juice well before adding the pesto. Meanwhile make the pesto.
Add the first 3 pesto ingredients to a blender and blend well. Add nuts and dates and blend again till mixed. Then add spinach and basil and blend well until a smooth consistency is reached. Pour over Zucchini Pasta, toss well. Garnish with Halved Grape Tomatoes, Basil Leaves, Raw Parmesan.
2 C Walnuts
2-3 T Nutritional Yeast
2 t Sea Salt
Add all to food processor, process till crumbly. Serve with Lasagna, Pasta or Pizza.