Pesto Zucchini Pasta

Pesto Zucchini Pasta - Healing and Eating

I recently got a new kitchen gadget that makes zucchini noodles! I have a spiralizer that doesn’t work very well, and have been meaning to get a more expensive one that hopefully will work. In the mean time, I got this awesome Kuhn Rikon Julienne Peeler, which was less than $20, and I thought it worked great. The reviews on amazon said it was really sharp, so you should hold your vegetable with a fork. Overall, I’m happy with my purchase.

As you can see, I put a ton of pesto on my zucchini. I love pesto, and I don’t love the taste of raw zucchini, so I thought, what the hell, and put all the pesto I made into the “noodles”. I’ve been known to eat pesto outside my fridge with a spoon, you know, like normal people do with ice cream. So I figured why not? It’s healthy, and I haven’t had Italian for awhile, so I’m going to eat every last bit…immediately. I hope you guys enjoy this recipe as much as I did.

Pesto Zucchini Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 zucchinis made into noodles
  • 1 cup of raw pine nuts
  • ½ cup of extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • juice from 1 lemon
  • 3 cups of fresh basil
Instructions
  1. Make zucchini noodles with julienne peeler. Hold down zucchini with a fork for safety.
  2. In food processor, combine, pine nuts, extra virgin olive oil, sea salt, black pepper, fresh basil and lemon juice.
  3. Blend until smooth, then toss with zucchini and plate dish.
Nutrition Information
Serving size: 1-2

6 thoughts on “Pesto Zucchini Pasta”

    1. Thank you. For this recipe I didn’t, but lately I have been. Just saute it for a couple minutes usually 2-3 minutes to get the zucchini a little softer. Beware the zucchini releases water when it get’s cooked.

  1. This pesto sauce is excellent! Is there a way to make it without the pine nuts? Without adding in parmesan or any dairy…; (

    1. Thank you! Cashews are nice creamy, especially when they are soaked for up to 8 hours. Macadamia nuts might work too. The flavor might be slightly different, but I’d love to know how those substitutions turn out.

    2. I even used Walnuts (with skin) and less oil and it still turned out totally pesto-like. It was just a little less fine because I used a non-electric blender! So feel free to use any nut you like!

  2. Try it with proper Italian pesto (I mean as we make it here in Italy) : olive oil, garlic, basil, salt to taste, pine nuts (or walnuts), 2 parts parmigiano (parmesan) to 1 part pecorino (sheep’s milk cheese: I find it better to use a fairly young cheese, because it makes it creamier and because the more mature version is harder and saltier).

    I also keep a few pine nuts or chopped walnut aside and then add them after.

    And it’s better if the courgettes/zucchini are very slightly cooked and hot: just put them in boling water for a minute or so .

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