Pesto Picking Time - From the Garden to the Table - PowerHouseCreatives Contest
In my indoor garden the basil needs to be picked as it is starting to flower and what better way to use that basil than in pesto!
I like to use multiple herbs in my pesto and the herbs I have ready in the garden is rosemary, lemon thyme, arugula and cilantro along with the basil.
Once I have my pesto pickings done I need to round up my ingredients for making zoodles. Zoodles (zucchini cut like noodles) are my Keto alternative to use instead of high in carbs - noodles.
Ingredients for Pesto Zoodles
Multi-Herb Pesto
Ingredients
1/2 cup pine nuts, pecans, walnuts or almonds
2-3 cloves garlic minced.
2 cups basil (or whatever herb is to be your main base in the pesto I often use arugula as the base.
1 cup mixed fresh herbs (I'm using rosemary, lemon thyme and arugula in this recipe but you can also include other fresh herbs as to your taste)
1 cup cilantro or parsley or combination of both
1/2 cup extra virgin olive oil.
1/4 cup freshly grated Parmesan cheese.
Put the ingredients in a food processor or I use a Vitamix blender and blend well.
Pesto Ingredients Ready to be Blended
For Zoodles I cut up one small onion, peel and thinly slice medium zucchini, Heat some olive oil in a wok, add onions and saute until they start to turn translucent then add zucchini and cook until tender.
JJ Watching as I Saute Onions
Once tender turn off heat and add pesto. Enjoy!
Zucchini Zoodles Ready for Pesto
Pesto Zoodles
There you go @zord189 - my entry for the Damn Delicious - Power House Creatives Contest - details here
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Now, this is indeed healthy and easy to make too.
I like the part that you can just pluck all the herbs you need from your garden :)
This looks really good. I love just about anything with nuts in them, but my wife can't eat them. I'm guessing you can make it without the nuts.
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