March Healthy Receipt

St. Patrick's Day is right around the corner! Whether you're hosting a party or enjoying a weekend in, we have the receipt that is perfect for you. Plus, everyone can use a little green in their life! This receipt can we found at twopeasandtheirpod.com.

Do you have a recipe that you want to feature or share with the members? Please let Christi know and it can be added to our next monthly newsletter.

Winter Flavors

spices on spoon

Cherry Tomatoes at the Farmers Market

making pasta

Fresh Vegetable in Basket

Pasta Dish

Kitchen Shelf

Preparing Dough

St. Paddy-Worthy Pesto and Zoodles

Ingredients

• 4 small zucchini, ends trimmed

• 2 cups packed fresh basil leaves

• 2 cloves garlic

• 1/3 cup extra-virgin olive oil

• 2 teaspoons fresh lemon juice

• 1/4 cup freshly grated Parmesan cheese

• Kosher salt and freshly ground black pepper, to taste

• Cherry or grape tomatoes, optional

Directions

• Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

• Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

• Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.