Yes, I’m definitely aware that every recipe I’ve shared in the past few weeks has had zucchini in it…??
I’ve been less motivated than usual to eat my veggies to be honest, so throwing them in a blender (ie. my daily zucchini smoothie) seems to be the easiest way to enjoy them! And most delicious??
This sauce doesn’t have basil in it because we didn’t have any, but that’s the best part of pesto! You can really make it using whatever you have on hand. My version is cheap (why are pine nuts so expensive?!), super clean and the perfect sauce for over protein pasta with extra veggies like mushrooms and tomatoes.
The base is simply arugula, zucchini and bone broth, though you could add whatever broth you like or even water in a pinch. Super quarantine-friendly and perfect for getting kids (or adults) to eat their veggies? I’ve made it three times in the past three weeks, and even Alex is a fan!
Zucchini Arugula Pesto
1 large or 2 small zucchinis peeled and cut in thirds
4 packed cups of arugula
4 tbsp olive oil
3/4 -1 cup of broth (I would start with less and add if you need!)
1/2 lemon, juiced
1-2 tsp sea salt (your preference)
2 cloves garlic
pinch or two of black pepper
optional add-ins: walnuts, basil, parmesan, nutritional yeast
- In a blender, combine all ingredients. Add more broth if needed.
- Store in the fridge in an airtight container for up to one week!
And that’s IT. Easiest ever, right?! What have you been making on repeat in quarantine?
xo Jordan
