Zucchini “Noodles” with Pesto and Tomatoes
I have always generally liked zucchini. In bread, cakes, pancakes, grilled on the barbeque and sautéed over the stove. But I have never really loved it nor have I ever had a craving for it. Until I discovered this fast and easy, and don’t forget extremely healthy, way of eating it.
Who knew, raw zucchini is absolutely amazing. Use a julienne peeler and you can transform this sometimes bland, often times soggy vegetable, into the perfect noodle replacement. This works especially well for these hot summer months, when turning on your stove is the last thing you want to do.
Want other ideas on how to serve these zucchini “noodles”? Be sure to check out my recipe for Sesame Zucchini “Noodles“.
2 cups of basil leaves (arugula, parsley, kale and swiss chard are all good alternatives)
1-2 cloves of garlic
1/3 cup pine nuts (walnuts are a good substitute)
2/3 cup extra-virgin olive oil
kosher or sea salt and freshly ground pepper, to taste
1/2 cup parmesan-reggiano
In a food processor, combine basil, garlic and pine nuts. Pulse until chopped. With the motor still running, add 1/2 of the oil and continue to process until smooth. Season with salt and pepper. Add parmesan-reggiano, and mix. Taste the pesto. Adjust seasonings and add remaining extra-virgin olive oil if needed. (this is a personal preference for how thin or chunky you like your pesto)
2-3 medium zucchini’s, washed and peeled with julienne peeler
handful of cherry tomatoes
1/2 – 1 cup pesto
salt and pepper to taste
Using a julienne peeler, peel zucchini until you reach the seeds. Discard the seeded portion. Place zucchini “noodles” into a large bowl and mix with 1/2 cup pesto. Taste and adjust seasonings, adding more pesto if needed.