Packed with flavor for a taste of summer...
Serves 4
Use organic ingredients:
1 large bunch Swiss chard, stems removed, and leaves roughly chopped
3/4 cup (150 g) lightly packed basil leaves
1/2 cup (100 g) chia or flax seeds
1/4 cup (50 g) pumpkin seeds
1/4 cup (60 ml) each: olive oil and lemon juice
2 medium garlic cloves, roughly chopped
2 medium yellow squash
1/2 cup (100 g) or more of your favorite pesto, or see below*
optional: grated (dairy-free) hard cheese
1. In a food processor or blender, add Swiss chard, basil, chia/flax seeds, pumpkin seeds, lemon juice, and garlic.
2. Blend and slowly drizzle in olive oil until it becomes chunky but well combined.
3. Slice top and bottom off squash.
4. Use a spiralizer, slice into "noodles". Trim long noodles with scissors.
5. Toss pasta with pesto.
6. Optional cheese on top.
6. Freeze or store in the refrigerator up to one week.
*Try with Spinach-Basil Pesto: https://veggiefernandezs.blogspot.com/2019/07/spinach-basil-pesto.html
*Try with Spinach-Basil Pesto: https://veggiefernandezs.blogspot.com/2019/07/spinach-basil-pesto.html
