Basil Season!
Garden-Inspired Zucchini Gnocchi Pesto
With the zucchini ripening fast in our home garden, I set out to recreate the dish we had at Pennyroyal: Zucchini Gnocchi with Pesto. While mine may not win culinary awards, it turned out flavorful, nourishing, and deeply satisfying.
Here’s my spin on it — a gut-friendly, microbiome-loving, dairy-free pesto made with ingredients known to reduce inflammation and support gut health.
🌿 Microbiome-Loving Pesto Recipe
- 1 cup fresh basil (from the garden if you can!)
- ½ cup sunflower seeds (less fat than pine nuts, equally tasty)
- ½ cup cold-pressed flaxseed oil (for no-oil, sub with tahini)
- ¼ cup nutritional yeast (for that cheesy, B-vitamin boost)
- Juice of one lemon
👉 Blend until smooth. Add a splash of water if needed to thin.
🍝 Toss with gnocchi, swirl into pasta, or spoon over lightly steamed veggies.
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