Inspiration for today’s totally terrific recipe originally came from the super talented Angela at Oh She Glows! Once I saw Angela’s recipe for oil-free pesto, I immediately wanted to try it as I love a good, creamy topping!
Before I knew it, a week or so had past and I still hadn’t made the pesto! Thankfully, Nicole at Making Good Choices posted a recipe for pesto, also inspired by Oh She Glows, reminding me that I had yet to try this beautiful green sauce.
To top off the inspiration from above, I had went to the Farmer’s Market and I had basil along with zucchini galore in waiting!
When Friday came, I couldn’t wait any longer and before leaving for work that morning, I asked Travis what he thought about my plans to create a jumble of zucchini with pesto. Not seeming super thrilled, he went along with it, as he often does when I mention an unfamiliar recipe. I might add, he is typically pleased with the end result, which was just the case with the following recipes!
1/2 c. onion (chopped & sautéed)
1 garlic clove (chopped)
1 lg. yellow zucchini
3-4 sm. green zucchini
1 T. Braggs Liquid Aminos
1/2 T. Spike
2 T. chopped basil
1/2 T. nutritional yeast
1 c. quinoa (cooked)
- Chop and sauté onion and garlic in large skillet
- Slice zucchini and add to skillet along with chopped basil
- Add Braggs, Spike,nutritional yeast
- Add quinoa
- Cook in skillet until zucchini is tender or to desired texture
1 1/2 c. chickpeas (drained & rinsed)
1/2 c. basil
handful of spinach
2 garlic cloves
1/2 t. coconut oil (optional)
2 T. nutritional yeast
4 T. warm water (more to thin mixture)
Spike (approx. 1/2-1 t.) (optional)
Salt & pepper (to taste)
It was a perfect dinner! I must say that I was so excited to try the recipe that I didn’t really use exact measurements of the ingredients, thus the above are ‘good’ estimations, so feel free to modify!
Do you like pesto? What is your favorite way to use pesto?