Zucchini Pasta with Basil Cashew Pesto

Here’s another addition to our “5 Minute Meals” you gotta make.  This Zucchini Pasta is all about the dressing…the pesto is so easy to make especially heading into the summer season.  OK here’s the trick…use fresh basil and fresh lemon juice.  Don’t use the little lemon “squeeze in the container” juice you can get at the grocery store.  The fresh lemon tastes so much better! ? ? ?

I have used the pesto in a toasted tomato sandwich, turkey burger and as a dip.  Yeppers its just that good…let us know what you think?

love Bonnie ?

P.S.  You have to watch the video to see if I make it before the buzzer goes off. ?

Zucchini Pasta with Basil Cashew Pesto

serves 2

Ingredients

• 2 zucchini, julienned
• 1 onion, diced
• 3/4 cup cherry tomatoes, or any veggie you like
• 1 cup chickpeas
• Pesto
• 1 cup cashews
• 1 cup fresh basil
• 2 tbsp lemon juice (juice from one lemon)
• 1 tbsp olive oil
• 3 tbsp nutritional yeast
• 3 tbsp water, more or less depending on your desired thickness

Method

Start with a hot pan and a little avocado oil. Saute onion, tomatoes and zucchini for 2-3 minutes. While veggies are cooking, put all pesto ingredients into a blender and pulse until smooth.

Pour over veggies, and add chickpeas continue to cook a few more minutes until flavours combine.

If you are looking for more “5 Minute Meals” click here…