Fresh & Easy: Zucchini Noodles With Pesto

To be honest, I'm not the biggest fan of raw foods.  I find cooked food (and of course, carbs) so much more comforting and satisfying.  But on my last trip to San Diego, I tried this raw pesto and zucchini dish at (of course, my favorite place) the Ocean Beach People's Co-op and was so impressed with it.  I think it's the pesto that lends a rich and creamy flavor and texture to the dish, and the zucchini noodles frankly are even better than cold pasta, the way this is served.  

This is a great Spring dish to make right now when we have lots of basil again, and fresh zucchini.  I think that patty pan squash would work well with it too, and I may try that tomorrow at the Saturday Morning Market.  The other beautiful thing about this dish is it's simplicity - only 6 ingredients (including olive oil and salt), no "cooking," and it's a snap to put together and eat throughout the week.  I hope you give it a try at home and enjoy! 
​

Thanks to OB People's Co-Op for the best food in San Diego, and for sharing this dish!

Zucchini Noodles with Pesto

1/2 cup walnuts
1/4 cup olive oil
1 T garlic
1/2 bunch basil
1/2 t sea salt
4 medium zucchini

Blend all ingredients except zucchini in a food processor until smooth.  Using a mandolin, spiralizer, or vegetable peeler, make the zucchini into thin noodles.  Toss with the pesto sauce and serve!

This recipe is modified from the Ocean Beach People's Co-op Cookbook