photography & recipe by Kelly Leeves
'A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.'
The crisp bite and mellow flavour it offers makes this Zucchini pasta an ideal “faux pasta”. Coupled with cilantro pesto and fresh berries makes it the perfect light fare for lunch or dinner.
'Prior to making this recipe zucchini appeared near the bottom of my preferred vegetables list. Despite the pleas of my husband to make it more often there was something about cooked zucchini that just did not appeal to me. Why I never thought to eat it raw is beyond me but once I did I was surprised by the fresh and mild flavour it had.'
3-4 medium sized organic zucchini
1 cup of cashews, raw or roasted
1/2 bunch of cilantro, stems removed
1/4 cup of extra virgin olive oil
1-2 garlic cloves
2 tbsp of tamari or soy sauce
2 jalapeño peppers, fresh or pickled (remove seeds and stem if using fresh)
2 tsp of honey
juice from half a lime
sea salt and pepper to taste
(optional) blueberries and chopped almonds for garnish
Using a peeler, peel your zucchini lengthwise into thin strips resembling noodles until you reach the seeded core. Discard the cores and place your zucchini noodles into a bowl and set aside.
Using a food processor, place the cashews, cilantro, olive oil, garlic, tamari, jalapeños, honey and lime juice into the processor and pulse until blended to a smooth paste. Season the pesto to taste with salt and pepper.
Divide the zucchini noodles between two bowls then gently toss roughly 2 tablespoons of pesto into each bowl. Optionally top off with blueberries and almonds. Enjoy!
Store any pesto leftovers in an airtight jar in the fridge.