Pesto & Zucchini Linguini

Recipe makes 1 cup of pesto


  • 2 ½ cups fresh basil leaves
  • ¼ cup pine nuts, lightly toasted
  • 1 small clove of garlic (about ½ tsp minced)
  • ¼ cup parmesan cheese, grated
  • 1/3 cup Extra virgin olive oil


  1. In a food processor combine all ingredients and pulse to combine well.
  2. Serve over numerous options: grilled fish, sautéed shrimp, whole wheat pasta, rice, zucchini “noodles”, chopped tomatoes, roasted sweet potatoes, roasted cauliflower, etc.
  3. Place in a zip lock or airtight container and use within 3 days, or freeze for 3 months. To defrost, simply remove from freezer and place in your refrigerator overnight, or in a bowl of warm water for 2 hours for a quick defrost.