As we enter week four of Judd’s elimination diet (!) I want to start sharing some tried and true recipes. Eating gluten-free and vegan certainly doesn’t have to be bland. Judd and I have had fun experimenting with flavors in the kitchen. One that we come back to often is lemon. If life (or Costco) gives you more lemons than you know what to do with, make my new favorite pesto sauce.
We love it on quinoa pasta with some roasted veggies on the side. Or on zoodles – don’t even get me started on my love affair with zoodles. It tastes like summer in a bowl. Plus it is super easy to do a triple batch and have it on hand. I honestly think I like this version better than traditional pesto that uses parmesan. Yep, it’s that good.
The first time I served it on zoodles my two-year-old ate my share and I got none. Sad for mama, but also pat on the back for mama because baby’s eating veggies.