#TastyThursday – Pasta night with Chef Zelicious

Everyone loves a good pasta dish! The question becomes, however, how to make a heavy pasta dinner healthier. This week, Chef Z shows us how with a delicious vegan pesto.




Barbara Highland-Lee_West Boca Medical_Headshot1 cups fresh basil

1 cup fresh arugula

1/3 cup raw pistachio or pine nuts

1 Tbsp. hempseed

1/2 cup extra virgin olive oil

4 large cloves garlic

Healthy pinch of sea salt or pepper to taste

1 tsp cumin seeds

½ tsp cumin powder

⅛ tsp crush pepper

1 Tbsp. lemon juice



  1. To make the pesto, add all ingredients to a food processor and mix until combined, leaving a little texture. Taste and adjust seasonings as needed. Store covered in the fridge for up to 2 weeks.
  2. 1 Package – kelp noodles
  3. Rinse noodles under cold water, then place in a bowl mix add pesto mixed and add whatever veggies you like garnish with fresh basil.


Chef Z will be bringing us weekly recipes to help make us healthier and happier! For more information on Chef Zainab’s services, please contact her at [email protected] or 561-629-0593.