Paperback: 336 pages
Publisher: William Morrow Paperbacks (March 29, 2016)
Language: English
ISBN-10: 0062419714
ISBN-13: 978-0062419712
Product Dimensions: 7.4 x 0.8 x 9.1 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (66 customer reviews)
Best Sellers Rank: #16,841 in Books (See Top 100 in Books) #38 in Books > Health, Fitness & Dieting > Beauty, Grooming, & Style #50 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Detoxes & Cleanses #64 in Books > Health, Fitness & Dieting > Exercise & Fitness > Yoga
Zucchini Pasta with Almond Basil Pesto Makes 2 to 4 servings Raw cuisine isn't always my favorite (my digestion has seen better days), but I've always been impressed with veggie pasta. It's a sponge for flavor and the perfect canvas for sauce. I took a spin on the classic basil pesto by replacing pine nuts with almonds. The result is a simple, fast, refreshing lunch. Method 1. Spiralize or peel the zucchini into noodle-like ribbons. Pat them with paper towels to remove excess liquid. 2. Place the almonds, basil, oil, pecorino, garlic, and salt into a food processor and blend until the pesto is the desired consistency (I like a chunky texture). Gently fold the pesto into the zucchini noodles and toss with the cherry tomatoes. Here's What You Need: 2 zucchini ¼ cup raw almonds 2 large handfuls fresh basil ¼ cup extra-virgin olive oil ¼ cup grated pecorino cheese 2 garlic cloves, peeled 2 teaspoons pink salt 1 cup cherry tomatoes, halved
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