Slothful Single Girl’s Summertime Pesto
May 7, 2009

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Last Saturday, you heard me extol the virtues of basic recipes that lend themselves to many different variations. Well, there is no more versatile recipe than vegetable pasta. You can dress it with marinara sauce (like the red pepper marinara I love so much), cashew alfredo, various kinds of pesto, macadamia cream sauce (which I’ve tried before and liked) or even a simple vinaigrette. I’ve even been known to enjoy raw Caesar dressing over zucchini pasta! The possibilities are endless; vegetable pasta is every bit as versatile and fun as its cooked counterpart.

Last night, I was craving zucchini spaghetti, but I was also wiped out from work and feeling a little lazy. So in spite of the damp and chilly weather, I decided to make one of my favorite summertime recipes: summer squash linguine with fresh basil pesto—a.k.a., slothful single girl’s summertime pesto.

The logic behind the title of this recipe is simple:

1)    It’s ridiculously easy, and fitting for a slothful mood
2)    It serves one, so it’s suitable for single ladies (or gentlemen)
3)    It’s best with fresh farmer’s market basil in the summer. Last night, I just picked up a small bunch of relatively tasty basil at the grocery store on my way home from work.
4)    I like alliteration, OK? Sue me.

Here’s the recipe:

Slothful Single Girl’s Summertime Pesto

Ingredients:

2 cups basil, packed
¼ tsp sea salt, or to taste (I used a bit less)
2 tbsp olive oil

Procedure:

Blend all ingredients in a food processor. You’ll probably need to stop frequently to scrape down the bowl; you may need to add more oil, so use your judgment.

Serve over a heaping bowl of zucchini linguine and halved cherry tomatoes, and garnish with basil leaves. Enjoy!

Now, there are many more elaborate and tasty pesto recipes out there, and most use nuts. One of my favorites uses pumpkin seeds, and I hope to make it soon. But this minimalist recipe wins the award for speed, and it also has the advantage of being totally neutral, so those of you who honor food combining (like me), can enjoy it in any combination.

I was so impressed with how the yellow squash turned out using my new Paderno Spirooli!! The noodles were thicker and sturdier than the angel hair-like pasta that my Joyce Chen spiralizer used to make: I loved the texture. Check it out:

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A photo of the dish:

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…which I ate alongside a giant salad, obvi:

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Of course, this reminds me to remind you all to enter the spiralizer giveaway, if you haven’t yet! I’ll be announcing the winner on Monday.

I hope your mornings are off to a good start!

xo

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Categories: Dinner

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    34 Comments
  1. I am going to make zuchinni pasta tomorrow and wanted to know exactly how to make the noodles? Do i cook the noodles if i want a warm pasta???

  2. I just got a Spiral Slicer. My zucchini came out somewhat wet and short. Not the beautiful-looking pasta that you got. I even weatched youtube videos! What setting did you have your slicer? Going to try the pesto for lunch and still enjoy the zucchini pasta.

  3. Just love the pesto and tomatoes with the zucchini pasta. What a great base for so many yummy vegetables. Thanks for the inspiration.

  4. I am all about quick and simple. This sounds and looks fab. I betcha it would be even tastier if left to marinate a bit. Mmmm.

    Need to bring something to share with the Hungarians on Mother’s Day. This looks like a lovely “pasta salad.” [I never utter the words “raw food” around them and they devour whatever I prepare. Ignorance is bliss.]

  5. wow. that looks so great. thanks so much for the positive feedback about my raw wednesday eats. im now even MORE impressed with you (as if that were possible) just for your meal planning skills alone. although, i imagine its very similar to when i went vegan (or transitioning to any other dietary lifestyle) – its not as difficult as others perceive as long as you have the tools to do so. i just hadnt really done any research aside from reading your blog, and was so surprised when i went to make my meal and was at a loss without a food processor or spiralizer. do you have any ideas for things i can make that are raw without those tools? they seem very key components to your meal prep. i want to get a little more creative next week, so any tips you have would be great! thanks gena.

    • Hi my dear,

      I think I’m going to devote a post–or at least a question of the week–to this next week. To be brief, I do think that a food processor and spiralizer make things fun. But of the two, only a processor is really essential. I know it’s a lot of money, but it just enables SO many things: soups, pates, hummus (for non-raw recipes), dressings, chopping, prepping. It’s pretty invaluable to have for any chef, raw or not.

      This said, I’m going to make a huge effort to show you lots of non-processor recipes. Do you have a normal blender?

      xo

  6. Looks delicious Gena 🙂
    We are off on a road trip this weekend ~ taking pumpkin pie in a bowl with us for lunch. A little planning ahead so we have delicious foods with us in the middle of nowhere!
    Have a great weekend, Emily.

  7. That looks sooooo yummy!!!! I LOVE LOVE LOVE pesto, and I bet this would be a good meal to travel. Did you heat it up or eat it at room temp???

    • Pearl,

      I like the one that I link to from Paderno in this post, and that I’m offering in my giveaway.

      G

    • Yes, m’dear, you do! It’s one of the best raw foods investments you can make. Seriously.