August 03, 2016
Dinner, Side Dishes, Nuts/Seeds,
Pine Nut, Vegetables, North American, Budget-Friendly, Easy/Beginner Cooking, No Refrigeration, No-Cook, Quick Meals, St. Patrick's day, Weeknight Meals, Food Processor, Skillet, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch, Zucchini, Herbs, Kosher Dairy more
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"I got this from our local Farmers Market. It sounds delicious."
Use a julienne peeler or mandolin to slice the zucchini into noodles. Set aside.
Combine the basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Garnish with toasted pine nuts and Parmesan cheese.
Note: If you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and saute them up over medium heat. It only takes a few minutes*
Heat small skillet over medium heat and add 1/2 cup pine nuts to dry pan. Stir constantly to minimize over browning. When golden brown, the are done. It only takes a few moments, and pine nuts burn easily so watch closely.
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I tautened some garlic with some pepper strips and zucchini strips. When softened I serve it with the pesto addition and topped with cheese, pine nuts and a few basil leaves.
We enjoyed this warm as starter, but it could be served cold as well (with previous frying or not).
Thanks a lot for posting this delish! Looking forward to make this again.