Friday, August 8, 2014

Parsley pesto with zucchini spaghetti

Making a pesto from fresh herbs is really the easiest and fasted thing what you can prepare for lunch or dinner.  This time I got lots of parsley from a friend of mine, so I made a parsley pesto :)
Parsley can be planted anywhere, even in a small pot on your balcony. From the nutritional side this plant is high in:
  • potassium
  • very high in Vitamin A and Vitamin C. Also contains Vitamin B6
  • rich in minerals, such as Iron, Calcium and Magnesium
Using zucchini spaghetti will make this recipe a raw dish, but you can use any pasta you like. If you can, use whole wheat, spelt or gluten-free pasta and try to avoid the highly processed white pasta, which has minimum nutritional benefits. 
All you will need for this recipe is a food processor and a spiralizer, if you go for the zucchini spaghetti. The preparation time is about 10-15 minutes :D

What will you need:
For the pesto:
- 2 handful of fresh parsley
- 100 grams of cashew nuts, soaked for 3-4 hours
- 4-5 tbsp olive oil
- Salt, according to taste
- 1 heaping tbsp nutritional yeast
- 1 clove of garlic (optional)

For the zucchini pasta:
- 1-2 medium zucchinis
- 1 tbsp olive oil
- a bit of salt

To prepare the pesto, start with rinsing the cashew nuts and adding them to the food processor. Process until a sandy texture is formed. Wash the parsley and add to the cashew nuts. Start pulsing and gradually add the olive oil. Add the garlic and salt. Process until a smooth paste is formed. Add the nutritional yeast and pulse the pesto a couple of times.
To prepare the zucchini noodles, wash the zucchini and run it through the spiralizer. Drizzle with olive oil and salt. Mix it well.
Add the pesto on the top of the zucchini spaghetti and drizzle with more nutritional yeast and parsley. 

Enjoy  :)