Pesto Pasta
I love making pesto. The second I press the button on the food processor to start blending, the smell of basil takes me straight to food nerd heaven. I realize that cucumbers might seem like a strange choice for the noodles, but just give them a shot. They are actually a great complement to the bright flavor of the pesto!
Serves4
Preparation Time20 min
CostInexpensive
Total TimeUnder 30 minutes
Dietary RestrictionsVegan
Dietary ConsiderationVegan
Ingredients
- For the noodles:
- 4 to 5 medium cucumbers
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 2 teaspoons ground turmeric (for color)
- For the pesto:
- 1 1/2 cups fresh basil leaves
- 1/2 cup pistachios
- 1/4 cup olive oil
- 1/2 teaspoon salt
Instructions:
-
Spiralize the cucumbers by pushing them through the spiralizer. If you don't have a spiralizer, just use a mandoline or a sharp knife to cut the cucumbers into very thin strips.
-
Place the cucumber in a bowl, then add the oil, nutritional yeast, and turmeric and toss to coat.
-
Make the pesto: Put all the ingredients in a food processor and pulse until combined but still a little chunky.
-
Toss the noodles with the pesto and serve.
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