At first glance, this might read as a tropical flavored recipe. In a blind taste test, it would actually be hard to distinguish it from a simple basil pesto. And that's very much the point. My goal with the Embody Fitness and Nutrition Blog is to not only encourage people to eat well, but to provide alternatives for those with dietary limitations. This dish was inspired by my mom, who rarely reads this blog because the recipes are TOO healthy for her ( 😤). My mom is a bit unusual in that many fruits or vegetables and certain herbs like basil, upset the digestive system more rather than sooth it.
Nuts are also problematic for her, as they are for many others. While pesto can easily be made without nuts, I find these recipes lacking in both texture and flavor. Coconut is a workable alternative. The garlic, ginger and mint are so powerful, that the coconut is barely perceptible while still imparting a bit of flavor and the textural element every pesto needs.
Versatility and simplicity are further reasons to keep a good pesto recipe in the back pocket. It may not always, (or ever) be easy to cook a meal due to time constraints, finicky kids or a limited kitchen. Pesto makes it easy to have an adult meal without a lot of fuss. Plus there are so many ways to use it from steak toppings to pizza sauce to sandwiches. Lamb burgers with pesto-mayo anyone? Let your imagination run wild. As for me, I'm sticking with my zucchini noodles, or zughetti as I like to call it.
Nuts are also problematic for her, as they are for many others. While pesto can easily be made without nuts, I find these recipes lacking in both texture and flavor. Coconut is a workable alternative. The garlic, ginger and mint are so powerful, that the coconut is barely perceptible while still imparting a bit of flavor and the textural element every pesto needs.
Versatility and simplicity are further reasons to keep a good pesto recipe in the back pocket. It may not always, (or ever) be easy to cook a meal due to time constraints, finicky kids or a limited kitchen. Pesto makes it easy to have an adult meal without a lot of fuss. Plus there are so many ways to use it from steak toppings to pizza sauce to sandwiches. Lamb burgers with pesto-mayo anyone? Let your imagination run wild. As for me, I'm sticking with my zucchini noodles, or zughetti as I like to call it.
Ingredients:
1-inch piece of fresh ginger, chopped
1 garlic clove, chopped
2 cups loosely packed baby spinach, rinsed
handful fresh mint leaves, rinsed and de-stemmed
1/4 cup flaked coconut
1/3 cup extra virgin olive oil
1/8 cup grated parmesan cheese
salt and black pepper to taste
2 large zucchini, spiralized or 4 oz. uncooked spaghetti
Directions:
Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth. Add the parmesan, salt and pepper to season and set aside.
Bring a large pot of water to a boil. If using the zucchini, cook for 2 and 1/2 minutes. If using the spaghetti, cook according to package directions. Strain the cooked noodles, plate and top with a large scoop of the pesto. Garnish with any remaining mint or spinach leaves and serve immediately.
Yield: 2 servings
1-inch piece of fresh ginger, chopped
1 garlic clove, chopped
2 cups loosely packed baby spinach, rinsed
handful fresh mint leaves, rinsed and de-stemmed
1/4 cup flaked coconut
1/3 cup extra virgin olive oil
1/8 cup grated parmesan cheese
salt and black pepper to taste
2 large zucchini, spiralized or 4 oz. uncooked spaghetti
Directions:
Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth. Add the parmesan, salt and pepper to season and set aside.
Bring a large pot of water to a boil. If using the zucchini, cook for 2 and 1/2 minutes. If using the spaghetti, cook according to package directions. Strain the cooked noodles, plate and top with a large scoop of the pesto. Garnish with any remaining mint or spinach leaves and serve immediately.
Yield: 2 servings
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