This Basil and Zucchini Pesto Pasta was a result of one of those lazy weeks. Have you ever had one of those super lazy weeks? The ones that make you feel too lazy to even order groceries? No, not because you’re depressed or anything, but more because you’re just that exhausted from always being on the go?

The entire first week of 2017 has been like that for me. December 2016 was just full-throttle, non-stop busy, and as soon as the clock stuck 12 on 2017, it was as if my body decided to shut down and go into a week-long, hangover mode.

On one such exhaustion-induced-hangover days, I was rummaging through the fridge to salvage whatever was in the crisper (also in an attempt to reduce the degree of the “Jenga” going on in my fridge with mystery containers and ziplocks), I found some zucchini’s buried in the bottom, from the previous weekend’s Farmer’s Market. I know, I know; I’m a savage.

Anyhoo, I also had some premium, dried spaghetti straight from Italy, thanks to my Instagram food-bloggin’ buddies @cravefoodinstyle, so 15 minutes later, M and I stuffed out faces with some relatively guilt-free, super comforting and super green pasta made with a zucchini pesto.

The highlight of this basil zucchini pesto is that there are no pinenuts in this! This is nut-free, and I used some flaxmeal for that nutty texture instead!