Zucchini "Zoodles" with Fresh Pesto
If you are sensitive to gluten or want to reduce your carb intake, zucchini season is here and "zoodles" are on the menu. This recipe is hearty enough to be a main dish, but would also be a great side in place of a salad or if you want a change from rice and potatoes.
To make zoodles, treat yourself to a spiralizer. They are inexpensive and great for salads, slaws, dried apples and many more fun ideas.
Recipe serves 4
Ingredients for the Zoodles:
- 6 medium, straight zucchini, spiralized
- Sea Salt
- 3-4 Tbsp Milanese Gremolata Infused Olive Oil
- Black Pepper
- Indian Red Chili Flakes
- 8 slices of precooked bacon, sliced thin (optional) or thinly sliced, sautéed mushrooms.
Ingredients for the Pesto:
- 1/4 cup Toasted Sunflower Seeds
- 2 Cups Basil Leaves, packed
- 2 Cups Parsley, loosely packed
- 2-3 cloves of garlic
- 1 inch of Parmesan
- Juice of half a Lemon
- 1/3 cup Robust Intensity Single Varietal Olive Oil
- Pepper
Method for the Zoodles:
You'll notice that we add no more salt during this recipe as the zoodles need to be salted to drain their excess water. Plan ahead 2-3 hours to spiralize the zoodles and sprinkle each layer with a little salt. Set these aside to drain. I recommend placing the zoodles in a salad spinner to drain, and the spinning helps remove excess water along the way. I leave these on the counter and spin whenever I wander by.
- When you are ready to eat, place a large sauté on medium-high heat and add the Milanese Gremolata Infused Olive Oil.
- Saute the Zoodles with the Indian Red Chili Flakes until they are soft and slightly translucent. Remove from heat and add the Pesto and optional bacon. Stir to combine and serve immediately.
- Garnish with chopped fresh parsley and a good crack of black pepper.
Method for the Pesto:
- In a Food Processor, add the garlic cloves and parmesan and pulse until they are fine granules.
- Add Toasted Sunflower Seeds, Basil, Parsley and Lemon Juice.
- With the food processor on "HIGH", blend all the ingredients while slowly adding the olive oil.
- Process to a fine, spreadable paste.
