Zucchini Noodles with Pesto
A great summer vegan recipe.
Equipment
- Spiralizer if you have one or chef's knife for slicing
- Food processor
- Large sauté pan or skillet
Ingredients
- 3 Zucchini, staight and medium sized
- 2 C Fresh basil, loosely packed
- 2 T Walnuts
- 2 Garlic cloves, peeled
- ¼ C Extra Virgin olive oil
- ½ t Salt
Instructions
Pesto
- Make your pesto first by adding basil, walnuts and garlic to a food processor and processing until smooth (see Pesto recipe)
- Slowly pour oil through processor chute until mixed thoroughly. By pouring slowly, you can determine when you've used enough oil. If you accidentally use too much oil, you can add more basil, or if you've used all your basil, you can use some spinach (or other greens) to balance out the oil.
Noodles
- Spiralize zucchini into noodles. If not using a spiralizer, slice zucchini lengthwise in half, then cut ribbons of zucchini to make noodles
- Sauté noodles, adding pesto after cooking noodles for a minute or two first
- Serve when cooked through (approximately 5-7 minutes)
Notes
Try it with toasted almonds on top! (To toast almonds, just brown them lightly in dry stove top skillet.)
Think about making extra pesto for other recipes. It freezes well too!