Perfect Plant-Based Pesto on WOOD TV8

Plant soon and enjoy pesto later! Co-host of eightWest, Rachael Ruiz and I whip up plants into an easy and delicious basil pesto. Plus, learn a few tips on how your kids can safely lend a hand in the kitchen. These small jobs will save you time and will involve them in the process of creating a family meal. In a fast-food world, teaching our little ones about making good food from scratch is oh-so important.

Pesto with Zucchini Linguini

1-2 Zucchini
1 T EVOO

Salt to taste
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2 C Basil, loosely packed
1 C Parsley, flat leaf & loosely packed
1/2 C Pine nuts
1/4 C Nutritional yeast
3 Garlic cloves
1/4 C Lemon juice
1/8 C Sprouts (optional)
3 T EVOO
Salt and Pepper to taste

Zucchini Linguini
Using a mandolin shred the washed zucchini into linguini-like
ribbons and place in a bowl.
Add EVOO and salt.
With hands, massage zucchini to incorporate EVOO
and salt. Zucchini will soften.
Set aside at room temperature if using immediately.
Basic Pesto
Place all pesto ingredients except EVOO in a food processor.
While processing add EVOO to the blade slowly and stop
processing at a paste-like consistency.
Add pesto to linguini in a mixing bowl and toss to coat.
Plate, garnish with basil ribbons and cherry tomatoes, and serve.
Chill if not using immediately.
Enjoy a taste of summer!