Your perfect pesto zucchini noodle recipe
A recipe passed on from our reader Jessica Goyer.
Impress your guests with a simple recipe.
For the pesto, you will need :
- 2 cups of well compacted fresh basil leaves (it's important to compact it if not, you won't have enough basil in your pesto)
- 2 cloves of garlic
- ¼ cup of pine nuts (can be replaced by something else, we suggest sunflower seed, pistachio or walnut).
- 2/3 cup olive oil, separated (1/2 cup and 1/6, or do the math).
- kosher salt and freshly ground pepper to taste
- ½ cup of freshly grated Parmesan cheese (not the green Kraft, and Parmesan cheese in general because if you have Pecorino or Regiano or something else, that'll do the trick!)
For the zucchini pasta:
- You guessed it, zucchini, about 1 small zucchini per person/serving.
- In a food processor, combine the basil, garlic cloves, pine nuts and ½ cup of olive oil and pulse.
- Next, transfer to a bowl and set aside
- It's time to turn the zucchini into pasta, we choose to "spiral" them with a spiral cutter, if you don't have one, you could cut them into julienne.
- Put in a frying pan with a little olive oil and fry for about 2 minutes.
- Return to the pesto, add your parmesan, salt and pepper and the rest of the oil and mix with a whisk.
- Once the mixture is homogeneous, add to your pasta and sauté in the pan for another 2 minutes.
Serve with a good white wine and you have a simple and tasty vegetarian recipe.
Tips and tricks:
If you want to freeze your pesto, you must do so before adding the parmesan and the rest of the oil. You can freeze it in ice cube trays. When you are ready to use it, take the number of cubes you need, let them thaw and add the oil and parmesan (if not the full portion adjust the oil and parmesan).
You have some pesto left and you don't know what to do with it? Add it to a tomato salad with fresh mozzarella cheese or even to a pizza.