Green on greens on green. I might even go so far as to say green is the new black? Interestingly enough, the only “colour” I do dare but wear, is often times a shade green.
I digress, K so I mentioned last week how parsley is such an undervalued herb/green in our diet even though it is packed with antioxidants and phytonutrients that are just so much more than meant to freshen your breath…though it does do that too. So why is it just a measly garnish? Enough I say.
Fresh parsley has been growing all summer, and you know what, its tired of being an accessory, time to step up to the plate, not just the top but all of it, with this highly satisfying, refreshing, alkalizing, power packed plant based protein parsley pasta-ish, deep breath… is just the ticket.
I also want to mention, that our all our senses are hungry, and visual importance is really such an important part of a nourishing meal. SO wether that’s a heaping portion, or a delicately placed flower, it doesn’t really matter as long as what we see is what we get. We are feeding our mind too you know.
k, i’m going to stop dropping philosophical word play and let you get your pasta on.
RECIPE
Gluten Free, Vegan
INGREDIENTS
PESTO
- 2 Bunch of Parsley (store bought bundles)
- 1/2 cup Coconut Oil softened or melted
- 3/4 cup natural unsalted Almonds
- 1/2 cup Vegan Parm *
- Salt & Pep to taste
NOODS
- 2 Large Zucchini or Gluten free pasta
Garnish
- Go Veggie Parm
- S & P
- Foraged edible flowers from the garden **
*I used Go Veggie vegan parm. Feel free to make your own though as well which i often do. But the Go Veggie is a great easy way and accessible at a lot of supermarkets.
** foraged is just a fancy word for picked, lets just call it what it is. Anyways, these are just the tops of herbs, tomatoes etc. Anything that is bloomed and edible, and makes everything look more eatable
METHOD
Prep yo self: K, for the zoodles, spiralize away. Now here is where its your choice, and this may change based on the season, you can either cook your zoodles, or leave them raw. Personally, i like them raw right now. If you do cook them, just quickly boil for 2-3 minutes. When they turn to mush they do not remind me of pasta, they remind me of squished zuchinni. Not a good call. If you don’t have a spiralizer, get your gluten free pasta on. I think the Gogo Quinoa brand is best personally.
In your high speed blender or Vitamix, place all your pesto ingredients in, press start, blend until almost smooth but still some texture. That. Is. It.
Pour onto your zoodles, noodles, or whatever you have. massage away. S&P to taste. Garnish with some edible greens from garden and more of your parm.
This recipe is one of my absolute favs and its such a winner because it is fast, easy, and fresh, thats what she said;)
Bon appétit
all our senses are hungry, and visual importance is really such an important part of a nourishing meal. SO wether that’s a heaping portion, or a delicately placed flower, it doesn’t really matter as long as what we see is what we get. We are feeding our mind too you know.
