For Attune Health nutritionist Natalie Fortune, making pesto is a summer favorite. “You can use different fresh herbs, which are packed with micronutrients, as well as nuts and olive oil for healthy fats,” she says.
Pesto often has dairy added to it in the form of cheese, but with these good quality ingredients, you won’t even miss it!
INGREDIENTS FOR PESTO
- 4 cloves of garlic (add more or less depending on how garlicy you want this to be)
- ¼ cup chopped walnuts
- ¼ cup of extra virgin olive oil (may need more or less depending on how you want the consistency of the sauce to be)
- 4 cups of fresh basil leaves
- Sea Salt
- Black Pepper
INGREDIENTS FOR SHRIMP & SPAGHETTI SQUASH
- 1 small to medium spaghetti squash
- 1 tablespoon avocado oil
- 0.5 pound of Fresh Shrimp
- Sea Salt
- Black Pepper
- Preheat your oven to 450 Degrees.
- Slice the spaghetti squash into 1 to 1 ½ inch rings. Scoop the seeds out of the center, leaving about 5-6 rings of spaghetti squash. Place the rings on a baking sheet.
- Drizzle with 1 tablespoon of avocado oil and sprinkle with sea salt and black pepper. Cook in the oven until fork tender, about 30 minutes.
- When the squash is done, take it out of the oven and allow to cool for a few minutes.
- While the squash is cooking, you can prepare the pesto. In a food processor, add garlic cloves and walnuts. Pulse the food processor a few times to mince the walnuts and garlic. Then I like to run the food processor while I stream in about half of the extra virgin olive oil.
- Now to the food processor add the fresh basil leaves and process until basil is completely minced and mixed in with the garlic and walnuts. Then leave the food processor running and stream in the rest of the olive oil until a sauce forms. You can add more or less olive oil depending on how you like the consistency of the pesto.
- Now you can start to make the shrimp. Heat a skillet over medium heat. When the pan is hot, add the avocado oil and then place the shrimp in the pan, leaving some space between each. Immediately season with sea salt and black pepper.
- Cook the shrimp just until it starts to become pink around the edges and it no longer sticks to the bottom of the pan. Then, flip the shrimp and continue cooking just until it’s cooked through. It only takes a few minutes.
- When all the ingredients are prepared, you can scrape out the inside of the squash. It should come out just like spaghetti. Place in a bowl along with a few tablespoons of the pesto. Toss until evenly coated.
- Plate along with your shrimp and enjoy!