Zucchini Pesto Pasta Sauce
THISS!!! Pesto usually requires a whole lotta oil, now don't get me wrong i love me a olive oil basil pesto but sometimes i want the pesto without the heaviness of the oil and so i tried this out! Roasted zucchini adds bulk but also creaminess and it still has the feel of pesto! OH and the mint makes it super fresh and fun!
- 1 tablespoon chilli olive oil (SO GOOD!!)
- 2 zucchinis
- 2 cups fresh spinach tightly packed
- 1 cup fresh basil tightly packed
- 1/4 cup cashew nuts
- 1/2 cup non dairy milk
- 1 tablespoon nutritional yeast
- 1/4 cup pistachios
- 1 1/2 teaspoon salt
- handful of petit pois peas
- 1/2 lemon squeezed
Preheat oven to 400f. Slice the zucchini in half length ways, brush with oil and place in oven for 20 minutes or until charred and soft.
Meanwhile, Boil your pasta, i used brown rice penne (usually a large handful dried pasta per person).
Add all other ingredients into a high speed blender and add the zucchini when cooked
Blend till combined and smooth, but if you like yours a lil chunky then DO YOU BOO
Mixy mixy the pasta and sauce, add a little more milk if it seems to thick and top with peas
♡ Add a dash of love, Say a prayer of gratitude, And serve with joy