I am always trying to create dishes that will use 100% home produced ingredients. In this case I got pretty close! The zucchini and basil are form the garden, grown from Italian seeds the “mamma” sent me. The sorrel is from my herb spiral.The garlic I grew last winter and now hangs in a pretty braid in the kitchen.
The olive oil is also local, coming from Chaffin Orchards, dear friends only an hour form here.
The only thing that came from a “big store” was the hemp seeds, which I bought at Amazon (get them here!) – Hemp seeds have a wonderful nutritional profile 30gr of shelled seed contains 134 calories, 14gr of fat, ONLY 2 gr of carbs and 11 gr of protein!
I am getting close to that 100%….
Zucchini Live-pasta with Sorrel, Basil and Hemp-seed Pesto
Author: Vivica Menegaz
Spaghetti al pesto! Who does not love the famous Italian dish?? So what do you do when you left behind grains and cheese? You can still enjoy this delicious new version! Here I used raw zucchini "noodles", because they taste great and I wanted to retain maximum nutritional value! You can steam or lightly saute' our zucchini if you like.
Ingredients
- 2 fresh garlic cloves
- ⅘ sorrel leaves
- a bunch of fresh basil
- ½ cup raw hemp seeds
- ½ cup extra virgin organic olive oil
- 3 medium organic zucchini
Instructions
- Peel garlic and place in food processor.
- Add sorrel, washed, dried and roughly chopped.
- Add basil leaves, washed and dried.
- Add hemp seeds and oilve oil.
- Process until a smooth paste is formed.
- If too dry add some olive oil, the pesto should have a smooth consistency.
- In the meantime grate zucchini with the large side of a cheese-grater, into short strips.
- Arrange zucchini on a plate and add ¾ tablespoons of pesto.
- Serve immediately.
Thanks for the great looking recipe…I featured it on my blog 🙂 Yum yum! http://www.colorfulcanary.com/2015/06/14-zesty-wild-sorrel-recipes-eat-weeds.html
Thank you fir sharing it!