Gotta love the summer. Heat, the beach and plain old good times. More importantly, basil is in season. One of the most delicious herbs out there, and very easy to find and grow. We had a leftover spaghetti squash from the winter, so I figured, why not? Here is a recipe for an Italian classic, turned paleo:
Here is how you make it:
- 1 medium size Spaghetti Squash
- 1/2 cup Extra Virgin Olive Oil
- Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. Cut squash in half length-wise. Scoop out and trash all seeds and gunk (or keep the seeds and roast them later!), leaving a “hole” in the middle of each squash half. Coat inner lining of squash with oil, salt and pepper. Bake in oven for 25—30 mins. Once done, (carefully because it’s gonna be hot!) use a fork to scrape out the inside of the squash. It will come out in medium-length strands, like spaghetti!
- 1 large handful of fresh basil leaves
- 1— 1 1/2 cups of Extra Virgin Olive Oil
- 3—4 Garlic cloves (depending on how zippy you like it!)
- 1/2 cup pine nuts
- 1—1 1/2 cups Parmesan cheese, grated (from grass-fed cows or raw milk)
- One blender/chopper of your choosing
Almost forgot the garlic . . .
Chop/blend each ingredient separately (use about 2 tbsp of Extra Virgin Olive Oil with the basil)
Stir all ingredients together in a larger bowl with the olive oil.
Drape Pesto over “spaghetti,” garnishing with more cheese if you would like and some chopped fresh basil. Enjoy!