The massive amount of flavor that a Pesto can contribute to a dish makes it so addictive. It tops the list of sauce perfect for pastas. Pesto is an Italian name for any sauce made by mixing and pounding ingredients together in a mortar. It is typically made with garlic, European pine nuts, salt, basil, olive oil and good amount of cheese.
Conforming to a Paleolithic way of eating, summer squash can be a perfect alternative to pastas. It can be easily transformed into noodles by simply julienne some zucchini or yellow squash to create thin strands, just like how a pasta looks like which then can be topped with your favorite tomato sauce or paleo pesto.
In this recipe, creamy pesto, pine nuts, wilted spinach, and juicy tomatoes elevate the simple squash into an exceptional dinner. To make it easier for you to combine all the ingredients for paleo pesto, you just have to put everything into the blender or food processor and whir it up for a minute until the consistency is just right.
The recipe we made for you will most likely make extra pesto, which can be stored in the refrigerator.
Squash Noodles With Pesto
- 2 Zucchini (large)
- 1 Yellow squash (large)
- 1/2 cup Cherry tomatoes (halved)
- 1 tsp Extra virgin olive oil
- 1 clove garlic (minced)
- Pinch of red pepper flakes
- Salt and pepper (to taste)
- 2 cups Fresh spinach
- Juice of 1/2 lemon
For the pesto
- 1 cup Fresh basil leaves (packed)
- 5 cloves garlic (peeled and roughly chopped)
- 3 tbsp Pine nuts
- Juice of 1/2 lemon
- 1/4 cup Extra virgin olive oil
- 1/4 tsp Salt
- Freshly ground pepper (to taste)
Slice the zucchini and yellow squash into noodles with a julienne peeler, stopping when you reach the seeds.
Line a colander with paper towels and transfer the squash to the colander to drain for 10 minutes.
Meanwhile, lightly toast the pine nuts in a skillet over medium-low heat, stirring frequently. Set aside.
To make the pesto, combine all the pesto ingredients in a blender or food processor.
Blend until combined.
Adjust salt and pepper to taste.
Heat the teaspoon of olive oil in a skillet over medium heat.
Add the garlic and red pepper flakes and sauté for about one minute, until fragrant.
Add the squash and sauté for 3-4 minutes.
Stir in the pesto and spinach.
Cook for a few minutes more until the spinach is wilted.
Remove from heat and stir in the cherry tomatoes.
Drizzle with lemon juice and top with additional pine nuts if desired.
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