This Basil and Zucchini Pesto Pasta was a result of one of those lazy weeks. Have you ever had one of those super lazy weeks? The ones that make you feel too lazy to even order groceries? No, not because you’re depressed or anything, but more because you’re just that exhausted from always being on the go?
The entire first week of 2017 has been like that for me. December 2016 was just full-throttle, non-stop busy, and as soon as the clock stuck 12 on 2017, it was as if my body decided to shut down and go into a week-long, hangover mode.
On one such exhaustion-induced-hangover days, I was rummaging through the fridge to salvage whatever was in the crisper (also in an attempt to reduce the degree of the “Jenga” going on in my fridge with mystery containers and ziplocks), I found some zucchini’s buried in the bottom, from the previous weekend’s Farmer’s Market. I know, I know; I’m a savage.
Anyhoo, I also had some premium, dried spaghetti straight from Italy, thanks to my Instagram food-bloggin’ buddies @cravefoodinstyle, so 15 minutes later, M and I stuffed out faces with some relatively guilt-free, super comforting and super green pasta made with a zucchini pesto.
The highlight of this basil zucchini pesto is that there are no pinenuts in this! This is nut-free, and I used some flaxmeal for that nutty texture instead!
Nut-free Basil and Zucchini Pesto Pasta
- 3 medium sized zucchinis
- 1 packed cup basil
- drizzle of olive oil
- 1 tsp garlic
- 1/4 tsp chili flakes
- 1 small onion
- 1/4 cup water
- 1 capsicum (optional)
- 2 tsp flaxmeal
- 1/2 tsp salt
- Add everything to an electric blender, and whizz.
- Pour the blended mixture into a pan, and let it simmer while the spaghetti cooks
- In a separate pot, bring water to a boil, add a generous pinch of salt, and dump in the spaghetti
- Cook spaghetti to an al dente bite. If you want to know whether the spaghetti is done, throw a piece of it at a wall. If it sticks, it’s done. If it slips, it needs more time in the boiling bath.
- Drain water from spaghetti. Spray some olive oil spray onto it if you’ve got some, and give it a toss to keep it from clumping together.
- Serve the spaghetti and basil zucchini pesto with grated parmesan cheese because why not?