Zucchini Pasta with Pesto

1 zucchini, peeled

  • 2 cup basil leaves, stems removed, tightly packed
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon crushed garlic (2 cloves)
  • ½ teaspoon salt
  • ¼ cup raw pine nuts

Toss in some black olives, mushrooms, peppers for added flavour and colour.

For the sauce, place basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scraped down the sides of the bowl with a rubber spatula. Do not over-process; you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, pesto will keep for five days.

For the “pasta,” cut zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with the pesto. Serve with two tablespoons of the pesto

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