Zoodles, or zucchini noodles, have taken the culinary world by storm. They are a tasty and easy way to curb your pasta cravings with a gluten-free, low carb substitute. One of our favorite ways to enjoy zoodles is with homemade pesto. Read on for our simple recipe you’ll use all summer long.
What You’ll Need
- food processor
- Chef’s knife
- cutting board
- measuring cups
- medium skillet
- fruit & veggie wash or spray
- pasta tongs
- large bowl
- cheese grater
- 1 medium firm zucchini
- ¼ cup olive oil, plus ½ tbsp
- 1 cups fresh basil, plus extra for garnish
- ¼ cup freshly-grated parmesan reggiano cheese
- 1/6 cup pine nuts
- 2 cloves of garlic
- salt (we prefer pink Himalayan sea salt)
- black pepper
Step 1: Rinse Your Produce
Gently rinse the zucchini and basil with fruit & veggie wash (we recommend Rebel Green Fruit & Veggie Clean, available at Target, Walmart, and local health food stores).
Step #2: Pesto Perfection
In food processor, combine basil and pine nuts. Pulse a few times. Next, add the cheese and garlic and pulse a few more times. Slowly add the olive oil in a thin stream while blending, until it emulsifies. Season liberally with salt and pepper. Set aside.
Step #3: Spiralize + Sauté
The trick with zucchini noodles is to manage their high water content so you don’t end up with soggy noodles. We love sautéing them until al dente so they remain a little crunchy with our homemade traditional pesto.
Start by heating the skillet over medium-high heat. While it’s warming up, cut the ends of the zucchinis off so they become a flat surface, about 1/2 inch off the ends. Using blade D, spiralize the zucchini into long spaghetti-like noodles. Coat skillet with ½ tbsp olive oil, and sauté for 3-5 minutes, tossing frequently.
Step #4: Combination + Celebration
Place the cooked zoodles in a large bowl for serving. Add 2 or 3 tbsp of the pesto, and mix together until evenly coated. Feel free to add more pesto for more flavor. Garnish with fresh basil, freshly-grated parmesan reggiano and salt and pepper. Serve, and enjoy! The extra pesto will be good if refrigerated for at least two months.