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IGR: Spiralized Zucchini Pasta with Oregano Pesto

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Join Date: 12/5/2017
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Posted: 4/10/2022 9:14:05 AM
Edited: 4/10/2022 9:14:45 AM (1)
 

Sourced from: DrDavisInfiniteHealth on Instagram, authored by Dr. Davis, original posting date there: 2022-02-03


Spiralized Zucchini Pasta with Oregano Pesto

as seen on Instagram

Here’s a sneak peek at ONE of the delicious microbiome friendly recipes from my latest book, Super Gut. Pick up a copy and enjoy tons of fresh new recipes like this one!

In this recipe we take advantage of the antibacterial and antifungal properties of oregano, the Akkermansia-stimulating properties of oleic acid in olive oil, and the modest quantity of inulin prebiotic fiber in garlic.

Makes 2 Servings:
• ½ cup raw pine nuts
• 3 cloves of garlic
• 2 TBSP lemon juice
• ½ cup + 2 TBSP extra-virgin olive oil, divided
• ½ cup grated Parmesan cheese
• ¼ teaspoon sea salt
• Ground black pepper to taste
• 1 pound of zucchini, spiral-cut into noodles

To make the pesto:
In a blender, combine pine nuts, garlic, oregano, lemon juice, ½ cup olive oil, Parmesan cheese, salt, and pepper and blend until pureed. Set aside.

To make the zucchini pasta:
In a medium to large skillet, heat the remaining olive oil over medium-high heat, add the zucchini, and sauté until tender, about 3 minutes.

Serve the zucchini topped with the pesto.


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Ruth T

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Posted: 4/10/2022 9:19:17 AM
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OOH!  I’m going to make this for my Easter meal donation.  I think my Italian in-laws will even enjoy this!...even tho they still make their own ravioli’s and tortellini’s from scratch.


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Ian989

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Posted: 4/10/2022 3:02:48 PM
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