I’ve been running around, a lot, recently and tonight, instead of going to a yoga class (as I had hoped to), I made the decision to spend some time at home; making some food I keep meaning to make — zucchini pasta with home made pesto followed up with a blueberry-strawberry crisp 🙂 I feel like I made a good decision!
Pesto
1 Large Garlic Clove
3 Tbsp Shaved Parmesan
1 Bunch Basil — I used one of the packages from Safeway
3 Tbsp Toasted Walnuts —I wanted to use the traditional Pine Nuts, but my local Safeway didn’t have any and I didn’t want to go to another store
5 Tbsp Olive Oil
Place Garlic, Parmesan, Basil, Toasted Walnuts into food processor and let it run
Scrap down the edges
Drizzle Olive Oil into the bowl while the food processor is running
**Adapted from the Cuisinart Food Processor Guide
Zucchini Pasta
Peel skin
Using a peeler, peel one area until you get close to the seeds, then work your way onto the next side
Place “pasta” into lightly oiled frying pan and soften
Add 1 Tbsp of Pesto and warm —stir a few times
**I wouldn’t suggest this as a full meal, but definitely an amazing side dish for some white fish or something
Blueberry-Strawberry Crumble
1 C Frozen Blueberries
1/2 C Frozen Sliced Strawberries
1/2 tsp Cornstarch
1/2 tsp Pumpkin Pie Spice
1/3 C Earth Balance —or Butter, or whatever you use
1/3 C Brown Sugar
1 tsp Cinnamon
1 1/2 C Oats —I use Bob’s Red Mill Gluten Free
Pour Berries into a baking dish —I use a 4×4 CorningWare one for these proportions
Sprinkle and stir in Cornstarch
Sprinkle with Pumpkin Pie Spice
Melt Earth Balance and Brown Sugar
Stir in Cinnamon and Oats
Pour Oat mixture over Berries
Cover with tinfoil and bake for approximately 15 minutes at 350
Remove tinfoil and bake until golden —approximately 10 more minutes
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