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Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination. 
Course Main Course, Side Dish
Cuisine American
Keyword alternative recipe, gluten free, zucchini noodles recipe, zucchini noodles with pesto
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4
Calories 418kcal
Author Barbara Bianchi

Ingredients

  • For Zoodles
  • 6 medium zucchinis
  • ¼ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic
  • For Basil Pesto
  • 2 teaspoons garlic
  • 1/2 teaspoon salt
  • 2 cups basil leaves lightly packed
  • 2 tablespoons fresh parsley
  • 1 ⁄3 cup pistachio nuts unsalted and shelled
  • 1 ⁄2 cup parmesan cheese grated
  • 1 ⁄4 teaspoon pepper
  • 1/2 cup extra-virgin olive oil
  • *if you are concerned about nuts manufactured on shared equipment with gluten containing products Nuts.com prominently labels which products of theirs are certified gluten-free.

Instructions

  • Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.
  • Meanwhile Prepare Basil Pesto: Mash the garlic and salt together in a small dish. Place in the bowl of your food processor fitted with the large chopping blade. Add the basil, parsley, and pepper. Secure the cover.
    Process until the mixture has a paste-like consistency, scraping the sides of the bowl with a spatula if necessary. Cover. Now with the motor running, add the nuts and parmesan through the small feed tube.
    Finally while continuing to run the motor, add the oil in a slow steady stream, thickening the mixture.
  • Cook Zoodles: When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in a skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute.
    Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
  • Top drained zoodles with basil pesto sauce and gently toss. Serve immediately.

Notes

Pesto sauce may be stored in refrigerator for up to 3 days.

Nutrition

Calories: 418kcal | Carbohydrates: 13.6g