I used spinach and carrot tops in this pesto because that's what I recieved in my CSA box. However, most herbs (basil, mint, cilantro, parsley, dill) and greens (kale, beet greens, arugula) make wonderful pestos, even when combined with other greens like I did. Pinenuts––the traditional pesto nut––can be used instead of sunflower seeds. Also toasted pumpkin seeds, pecans, walnuts, almonds, or a combination of things. Pesto is so flexible! One more tip: If you don't eat wheat use gluten-free pasta. Do I get a "duh" for that one? I thought I should mention it anyways ;) Bon appétit!
Prep Time5 minutesmins
Cook Time10 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
Pasta
1/2box spaghetti noodles
2zucchinisjulienned with a peeler to make "noodles" (about 2 cups)
3carrotsjulienned with a peeler to make "noodles" (about 2 cups)
sea salt
black pepper
Pesto
4cupsspinach leaves
2cupscarrot topsthe greens
1cuptoasted sunflower seeds
1clovegarlicroughly chopped
juice of one lemon
1/4cupolive oilor water if you want to avoid oil
Additions
1-2cupscooked lentilsI used black lentils that I had cooked already
1tspsea salt
1/2tspred chili flakes
Instructions
Pasta
Bring 8 cups of water to a boil.
Add the wheat/gf spaghetti, and stir constantly for 30 seconds (this will help it release its starch and avoid sticking)
Continue to cook the pasta for 6 minutes.
Add the zucchini and carrot noodles and cook for another 2 minutes, until pasta is al dente (or how you prefer it).
Remove from stove, and strain.
note: While the pasta is cooking, make the pesto.
Pesto
Place all of the ingredients into a food processor or blender and blend until smooth (or your desired texture is reached). It should be very salty, so add more if necessary. Or, if you cannot tolerate salt, disregard that last part.
Toss the pesto with the cooked pasta and lentils. Season to taste with more salt (I added about another 1 tsp), black pepper, and chili flakes.