Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)
Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination.
Servings 4
Calories 418kcal
Equipment
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
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.6 medium zucchinis, ¼ teaspoon salt
- 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.1/2 teaspoon salt, 2 cups basil leaves, 2 tablespoons fresh parsley, 1/3 cup pistachio nuts, 1/2 cup parmesan cheese, 1/4 teaspoon pepper, 1/2 cup extra-virgin olive oil, 2 teaspoons garlic
- 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.2 tablespoons extra-virgin olive oil, 3 cloves garlic
- 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. It is incredibly adaptable and can be used as a sauce for gluten free pasta, a spread, a marinade, or a dip, adding depth and flavor to a wide range of dishes.
- If you're concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free.
Nutrition
Calories: 418kcal | Carbohydrates: 13.6g
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