Raw Green Pesto Zucchini Pasta

We started getting some zucchini in the garden and I decided to make some “pasta”. We also have a lot of kale, basil, and spinach so I decided to whip up some pesto and add some kale. I just throw things together for pesto and taste as I go changing things up based on what I have to use up so I used spinach instead of parsley. Wonder if I could have added more green to it?

Makes 4 servings

4 medium zucchini, shredded, long shreds (like pasta)

4-6c fresh kale, chopped

pesto sauce of choice (or recipe below)

sea salt and fresh ground pepper

shredded basil for garnish, optional

Place shredded zucchini in a strainer and press to remove moisture. I will also blot it with a paper towel if there seems to be extra moisture. You could also blanch your zucchini if you wish, I didn’t. In a bowl mix together zucchini with pesto enough to coat, if you like yours with more pesto add more. Spread desired amount of kale onto plates, top with pesto zucchini, season with salt and pepper, and garnish with optional basil. Enjoy!

Hemp Pesto

Makes 4-8 servings

1 large bunch of fresh basil (filled up a third to half of the Vitamix loose, not packed)

1c fresh baby spinach, you could also use parsley

1/2c shelled hemp seeds

2-3 cloves garlic, grated

1 small lemon juiced

1/4c extra virgin olive oil

2 tbsp hemp oil

sea salt and fresh ground black pepper, to taste

In a Vitamix or food processor process basil and spinach. Add in hemp seeds and pulse or blend until seeds are broken down. Add garlic, lemon juice, and olive oil and blend until smooth. Add in hemp oil, I added 2 tablespoons if you want yours thinner you can add a little more. Season with salt and pepper.