Thursday, May 12, 2011

Spaghetti Squash with Walnut Pesto

I miss pesto from the jar. It’s a versatile product that adds great flavors to meats and pastas. But since I’m not eating most of the ingredients that are listed on the pesto jar: canola oil, milk, cheese, and mega amounts of sodium, and I’m not eating pasta, what can I do? Make a pesto using fresh ingredients and serve it over spaghetti squash.

Here’s another very easy recipe that takes less than half an hour to prepare. Use some precooked chicken, or roast some in the oven while you are preparing your pesto.

1 spaghetti squash, cooked (See directions for cooking spaghetti squash here:

¼  cup walnuts
1 garlic clove
1 ½  cups packed fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
1 tablespoon water
½  teaspoon finely grated fresh lemon zest
Sea salt and pepper

1 can diced tomatoes, drained, or several fresh tomatoes, chopped

Toast nuts in a dry skillet over medium heat until they become fragrant and darken slightly. Cool.

Put the nuts and garlic in a food processor and pulse several times. Add parsley, olive oil, water, and lemon zest, and process until combined. Season to taste with the salt and peppe

Heat fresh tomatoes in a pan until slightly cooked, or warm canned tomatoes.

Scrape out the “spaghetti-like” strands of the cooked squash. Toss with the pesto and tomatoes. Top with your favorite meat: chicken goes especially well with this meal. If you like a little extra zing, squeeze a little lemon juice over the top.

Other uses for your pesto:
Mix in with your mayonnaise to make a great spread
Spread it on a paleo pizza shell before adding your vegetables and meat
Brush on kebobs after cooking


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