Here we are, on the first day of spring. The sun is shining brightly, the sky’s a gorgeous clear blue, and the temperature’s warm enough to shed off my sweater and slip on a light cardigan and flats.
The sky looks so beautiful that I can’t stop staring at it, and let the peace it brings wash all over me.
Spring has sprung on this side of the earth, just as so many other parts of the world transition into fall.
Known as “primavera” in Spanish, spring is one of the seasons that I love the most.
In fact, in the last six springs that I’ve experienced in Buenos Aires, the first day of spring is always sunny and bright, aptly marking the beginnings of a new phase and period.
For me, spring represents the birth of new life; green shoots sprouting in the ground; warmer and longer days of golden sunshine; the passing from the harshest season to one that depicts hope and joy and newness of life.
Winter wasn’t too harsh this year, but I’ve never been a fan of the cold. Coming from Singapore, a tropical country where you never need to put on a jacket except when under the air-conditioning, I don’t particular love winter.
But as winter comes to an end and spring starts hinting at its eminent coming through the blooming of flowers, it’s enough to make anyone excited.
Spring, whose long-awaited arrival means the cycle of seasons has finally come full circle, also means we transition from hot, heavy stews and casseroles to lighter foods that are more aligned with the season.
I’ve been craving salads and fresh dishes in the last few weeks, and now that spring is officially here, I’m going to be re-introducing those dishes in my weekly rotation.
Today, to welcome spring, I’ve got a simple and healthy recipe for zucchini noodles with walnut pesto to share with you.
This is a dish for those days when you just want something light and tasty and that packs a punch without making you feel too heavy after eating.
It’s an incredibly easy dish that comes together in just 15 minutes, without any cooking involved.
All you need to do is to combine some basil leaves, walnuts, olive oil, water and chopped garlic in an electric blender, and process the ingredients together until you get a thick, creamy sauce.
The consistency of the walnut pesto really depends on how thick or thin you like it.
If the sauce is too thick, simply add an additional tablespoon of water or olive oil at a time until it reaches your desired consistency. Finally, adjust for salt.
Once the pesto is ready, shred the zucchini into thin noodles using a julienne peeler (this is the one I use and love).
Pour the walnut pesto over the zucchini noodles, mix well and tuck into this deliciously healthy bowl of zucchini noodles with walnut pesto!
- 3 cups fresh basil leaves
- 1 cup walnuts
- ¾ cup olive oil
- ¼ cup water
- 3 large garlic cloves, roughly chopped
- Salt to taste
- 2 large zucchini, shredded into thin noodles with a julienne peeler
- Combin basil leaves, walnuts, olive oil, water, and chopped garlic in an electric blender and process until you get a thick creamy sauce. (If sauce is too thick for your liking, add an additional tablespoon of water or olive oil at a time until it reaches your desired consistency).
- Add salt to taste.
- Shred zucchini into thin noodles using a julienne peeler.
- Pour walnut pesto over zucchini noodles and mix well.