Zucchini Noodles & Almond-Peppermint Pesto

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Lunch, Main Course

Ingredients
  

  • 1/2 cup peppermint leaves Vata + Pitta - - Kapha -
  • 1/2 cup coriander Vata + Pitta - - Kapha -
  • 1/2 cup parsley Vata 0 Pitta 0 Kapha - -
  • 1 medium red onion sliced (Vata - - Pitta + Kapha -)
  • 2 cloves garlic Vata - - Pitta ++ Kapha 0
  • Juice from 1/2 small lemon Vata - - Pitta + Kapha -
  • 1/2 tsp. salt flat (Vata - - Pitta 0 Kapha +)
  • 1 cup almonds peeled and slightly roasted (Vata - - Pitta - - Kapha +)
  • 1/4 cup olive oil Vata - - Pitta + Kapha +
  • 1/2-3/4 cup water Vata 0 Pitta - Kapha +
  • 2-3 large zucchini Vata 0 Pitta - - Kapha 0
  • 1 Tbs. ricotta cheese for each serving (Vata - Pitta - - Kapha 0)

Instructions
 

  • Heat a skillet with 1 tsp. of olive oil and fry the garlic and onion until caramelized.
  • In a food processor, grind the onion and garlic with almonds, peppermint, coriander, parsley, lemon juice, salt and olive oil.
  • Add as much water as required to get to the desired consistency of pesto.
  • To make the noodles, use a spiralizer, julienne vegetable peeler or a standard vegetable peeler to make wide noodles or ribbons.
  • Put the sauce back in the skillet, on a medium flame.
  • Add the zucchini noodles and cook while mixing for 2-4 minutes.
  • Serve in a bowl, garnish with almonds, chopped coriander or chives and add a Tbs. of ricotta cheese.

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