On Thursday, May 11th CommunityGrows Seed-to-Mouth cooking instructor Crystal Leon led a cooking demonstration at Rosa Parks Senior Center in Buchanan Mall. 
This was in partnership with CitizenFilms and took place during the lunch hour. 
Crystal made zucchini pasta with pesto sauce. Everyone marveled at the machine to crank out the zucchini into long strands for “pasta”. 
The event was well received and everyone enjoyed hanging out under the tent chatting about the beautiful Buchanan Mall. A wonderful afternoon. Here is the recipe!
Kale Pesto Zucchini Pasta
Ingredients:
3 zucchini (use spiralizer to cut to resemble spaghetti)
1 1/2 cups of kale (packed)
1 cup fresh basil leaves (packed)
¾ cup freshly grated parmesan
½ cup olive oil
1 tablespoon of fresh squeezed lemon juice
1/3 cup of roasted pumpkin seeds
2 cloves garlic, minced
½ teaspoon of crushed chillis
pepper to taste
Directions:
1. Combine kale, basil, olive oil, cheese, garlic, pepper and seeds in a food processor/blender and process until smooth.
2. Heat a large skillet over medium-high with 2 tablespoons of olive oil. Add the Zucchini and toss to coat in oil.
3. Add a few tablespoons of kale pesto and toss with the zucchini. Once the Zucchini begins to take on color, transfer to a platter.
4. Top with cheese, herbs/bread crumbs. Serve warm. Enjoy!
*From the Seed to Mouth Cooking Class*
A program of CommunityGrows