Receta Linquine al Pistachio (Pistachio Pesto)
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Rawfully Tempting™: Linquine al Pistachio (Pistachio Pesto)
Super nutritious...and delicious! Linguine al Pistachio will take your taste buds into a new dimension. Enjoy this satisfying dish with little effort. Combine with a simple salad and you have a gourmet meal that is sure to please your most finicky guest.
Linguine al Pesto
Pasta Ingredients
3 - 4 medium zucchinis/yellow squash combo, roughly peeled.
Pistachio Pesto Ingredients
- 3/4 cup kale or spinach, firmly packed
- 2 1/2 cups fresh basil loosely packed
- 3/4 cup flat leaf parsley, loosely packed
- 1/2 cup cilantro, loosely packed
- 1/2 cup pistachios
- 2 - 3 garlic cloves, crushed
- 1/2 teaspoon sea salt
- 3 Tablespoons pine nuts
- 1 small lemon or lime, (zest and juice)
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne, to taste
- 1 teaspoon maple syrup - grade B or *YFS (optional)
- 1/4 cup olive oil
- Garnish Ingredients (Select Your Favorites)
- freshly ground pepper
- fresh parsley, chopped
- red onion finely chopped
- yellow tomatoes, thinly sliced
- basil, parsley and cilantro chopped
- nutritional yeast (not raw, but adds a cheesy flavor)
Directions
Remove stems from washed greens. Peel garlic, remove core, and roughly chop.
In food processor, add greens, pistachios, garlic and salt and process well.
Add remaining ingredients, except for oil, and process.
Stop to scrape sides of bowl and then drizzle olive oil in a slow, steady stream while processing for at least 30 seconds.
Spiralize zucchini noodles.
Add a small amount of Pistachio Pesto at a time, and mix well. (Leftover may be stored in refrigerator for up to 3 days).
Garnish as desired. (See suggestions above).
READ MORE ABOUT SPIRALIZERS HERE
*YFS = Your Favorite Sweetener