Zucchini Linguine With Curried Cashew Pesto Recipes

Steps:

• In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
• Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
• In a bowl, place zucchini pasta and salt and mix.
• Add the pesto and mix.
• Infuse love and serve!

Steps:

• Use a spiralizer to cut the zucchini into zoodles. Add the zoodles to a serving bowl and set aside.
• Make the pesto: in a food processor or blender, add the spinach, basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Blend to desired consistency, adding more olive oil as needed.
• Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated.
• Sprinkle with Parmesan and garnish with basil and lemon wedges.
• Enjoy!

Steps:

• In a food processor, pulse 1 clove garlic and 1/4 cup tightly packed cilantro leaves. Add 3/4 cup raw cashews, 1/4 cup extra-virgin olive oil and 1/4 teaspoon curry powder; process until almost smooth and season with salt and pepper. Using a mandoline or handheld slicer fitted with the wide-tooth blade and set to 1/4-inch thickness, slice 5 medium zucchini lengthwise from top to bottom (rotating when you get to the seeds) into thin noodles. Toss with the pesto. Let sit at room temperature for 5 minutes before serving. Top with a mound of shredded beets.