RECIPE OF THE MONTH: Shredded Zucchini Pasta with Basil & Hemp Seed Pesto
Provided by: The Bite Cooks! Chef Andrew Lanier, Miller's Guild (2015)
- 2 zucchini
- 1 Tablespoon olive oil
- ¼ cup basil & hemp seed pesto
- 1 tsp. salt
Basil and Hemp Seed Pesto
- 16 oz. olive oil
- 1 cup hemp seeds (4oz. by weight)
- 7 large cloves garlic
- 4 oz. grated Parmesan cheese
- 8 oz. basil
- 2 tsp. salt
Shred the zucchini on the fine blades of a mandolin or using a Spiralizer attachment for a KitchenAid mixer.
On low heat in a large sauté pan or the KitchenAid Multi-Cooker, heat the olive oil. Add the zucchini and salt, stir, and cook 2 minutes.
To make the Basil and Hemp Seed Pesto: Place all ingredients in a blender, adding the olive oil first. Push down the basil leaves so they are submerged in the oil. Blend on high until all ingredients are finely minced and incorporated together.
Add the pesto to the zucchini and toss to coat. Stirring frequently, cook the zucchini another 3-4 minutes or until softened. Serve and enjoy!
About the Chef:
Chef Andrew Lanier is a native of Edmonds, WA. He has cooked alongside many of Seattle's finest chefs, spending time at the Herbfarm, as chef de cuisine of Crush, host of the online cooking series Inside the Kitchen Door, and as the chef de cuisine at Miller's Guild.