Pesto Zucchini Noodles
 
 
Author:
Serves: 4-6
Ingredients
  • Basil Walnut Pesto
  • 2 cups packed basil leaves
  • juice from 1 lemon
  • ⅓ cup olive oil
  • ½ cup chopped toasted walnuts
  • 2 garlic cloves
  • ½ cup grated parmesan cheese
  • ½ teaspoon salt
  • freshly ground pepper
  • Zucchini Noodles
  • 4-5 medium size zucchini
  • sea salt
  • olive oil
Instructions
  1. Place lemon juice, walnuts, garlic, salt, and pepper in food processor and blend.
  2. Add basil and blend to combine.
  3. With the motor running, add the olive oil, and then the parmesan. taste and adjust seasonings.
  4. Place aside.
  5. Meanwhile, prepare the zucchini noodles.
  6. Using a julienne peeler, mandoline or by hand, slice the zucchini into thin strips like noodles. Place them on a clean dishcloth and sprinkle them with ½ teaspoon sea salt. Let sit for 20 minutes to sweat out water. Blot with a paper towel.
  7. Heat a cast iron pan with 2 tablespoons olive oil. Add zucchini noodles and saute for about 6 minutes. Gently toss in about ⅓ cup prepared pesto and top with parmesan. Serve warm or room temperature.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/07/10/basil-walnut-pesto-zucchini-noodles/