Recipe-60-Zucchini Noodles with Herb Pesto
Recipes like this are the reason why the healthy food scene is looking rosy these days. Zucchini noodles or ‘zoodles' are having a moment. They are delicious, easy to make, very low in carbs and most definitely Pinterest-worthy-photogenic! They look oh-so-posh but they are as frugal as a conventional plate of pasta. If you are looking to add some variety to your weekly menus, this is a great way to start.
You can use a vegetable peeler to make the noodles, so you don’t have to invest in a food spiralizer or a mandolin. Or you can practice your knife skills and slice the zucchinis as thinly as possible. In our experience, a veggie peeler works wonders here.
The herb pesto is a beautiful variation of the traditional ‘Pesto Alla Genovese’. If you don’t eat it all at once, it makes an ace bread spread, so make sure to make a little extra.
Slice the zucchinis into thin strips with a vegetable peeler.
Heat the olive oil in a wide non-stick pan and sauté the zucchini noodles, tossing gently for 2-3 minutes.
- Remove from the heat and set aside.
Make the pesto by processing the olive oil, parsley, dill, garlic, parmesan and sunflower seeds in a blender or food processor to get a smooth paste. Add extra olive oil if the pesto is too thick or more parsley and dill if it turns out too runny.
- Pour the pesto over the warm zucchini noodles and toss to coat evenly.
- Serve warm sprinkled with mustard seeds (optional).