Yellow-Squash Pasta with Chard-Hemp Pesto
The combination of Swiss chard, basil and hemp seeds is an antioxidant powerhouse, and the pesto yields almost 2 cups. Freeze, or store extra in the fridge for up to one week.
- 1 large bunch Swiss chard stems removed and leaves roughly chopped
- ¾ cup lightly packed basil leaves
- ½ cup hemp seeds
- ¼ cup pumpkin seeds
- ¼ cup lemon juice
- 2 medium garlic cloves roughly chopped
- 1 teaspoon salt
- ¼ cup olive oil
- 2 medium yellow squash
In a food processor, add Swiss chard, basil, hemp seeds, pumpkin seeds, lemon juice, garlic and salt.
Blend, and slowly drizzle in olive oil, until consistency is slightly chunky but well combined. Pause, and scrape down sides of processor with a spatula as needed.
Slice top and bottom off squash. Using a spiralizer, slice into “noodles.” Trim long noodles with scissors.
Toss pasta with ½ cup pesto. Add more pesto to taste.