Tuesday, June 11, 2013

Pesto Zucchini Noodles (Dairy Free)


THIS IS THE BEST SUMMER RECIPE EVER 



This is my favorite summer lunch.  It looks so classy - like you could serve it at a ladies luncheon.  And it tastes OH SO GOOD.  I highly recommend topping it off with a piece of chicken or salmon.  UGH, I just ate it and my mouth is still watering just from writing about it.  

INGREDIENTS:

1 large zucchini (or 2 small) 
4 oz basil (1 store package)
2 tbsp pine nuts
1 clove crushed garlic
1 tsp lemon juice
2 1/2 tbsp good olive oil
S&P
Optional:
2 tsp toasted pine nuts
1/2 diced tomato (I used heirloom)
Grilled chicken breast


TOOLS REQUIRED:

Food processor, julienne peeler (the best tool you'll ever use)                          

INSTRUCTIONS:

1.
















2.
Julienne your zucchini and let sit out on some paper towels with a sprinkling of salt to help it let go of some water.  




Put the nuts and garlic into your food processor and pulse for 15 seconds.  Then add your basil, salt, and pepper and pulse 15 seconds more.  I have a mini processor for single servings so I don't have the luxury of slowly adding my oil.  Instead I add it 1/2 tbsp at a time and blend through - this method works just fine to emulsify.  Otherwise, keep your processor on a low pulse and slowly add your oil until blended.  Top off with lemon juice and pulse through.   



3.
Toss your zucchini noodles with the pesto and top off with tomatoes and toasted nuts.  Serve immediately or refrigerate immediately in an air tight container with a layer of plastic wrap tightly pushed down on top of your noodles to preserve color and flavor.  If you decide to refrigerate, eliminate the salt portion of the pesto step and salt when ready to eat.  Consume within 2 days.  

SERVES 2

Reactions:

2 comments:

  1. Don't see basil in the ingredient list. How much and what kind, please?

    ReplyDelete
    Replies
    1. Hi Nan - so sorry about that! It's 4oz of basil or a whole hanging package that you'd find in the grocery store.

      Delete

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