Ingredients

  • 2-4 tablespoons extra virgin olive oil (depends how liquidy you want your pesto)
  • ¼ cup fresh basil leaves
  • 1 clove garlic
  • 1 leaf of kale (for color more than taste, you can substitute spinach for this or leave it out, your pesto just won't be as green)
  • ½ cup grated parmesan cheese
  • 1 pound dried pasta
  • 2 tablespoons pine nuts
  • salt & pepper to taste
  • 2 cups grated zucchini

Ready In 10 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Thoroughly squeeze all excess water from the grated zucchini in a dish towel.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Place zucchini in a food processor along with garlic, pine nuts, parmesan, basil, kale/spinach and salt & pepper.With the food processor running, drizzle in the olive oil until the pesto reaches the consistency you like.Check for seasoning again and adjust as necessary.Bring a pot of water to a boil and cook pasta according to package directions.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Drain pasta and toss with pesto to thoroughly coat.
  • INGREDIENTS: