Don’t you love pesto? I am an absolute fan and love making multiple variations of it. Though the best one is the classic: the pine nut – basil leaves version. But there are several other versions that I make:
- The Avocado – Cashew Pesto
- Spinach – Walnut Pesto
- Rocket Leaves – Almond Pesto
Every pesto has a different taste and flavor and that flavor comes out in the dish that we add it to.
I recently made Zoodles or Zucchini Noodles. They have been a revelation. Love their freshness and the fact that they are almost no calorie. Make some Zoodles mix them with fresh pesto and your dinner is ready.
PREPARATION TIME: 10 minutes
DIFFICULTY SCALE: Low
For the pesto-
- Basil – ½ cup
- Pine nuts – ¼ cup
- Cheese – ¼ cup, grated
- Garlic cloves – 3
- Olive oil – 2-3 tablespoons
- Salt – to taste
For the Zoodles-
- Zucchini – 1
- Olives – 2-3
- Basil Leaves – a few
- Lightly toast the pine nuts in a pan for 3-4 minutes. Remove from heat and let them cool.
- Grate some cheese and keep it aside for the pesto.
- In a grinder, add the toasted pine nuts, garlic cloves, basil leaves, grated cheese and some salt.
- Add some olive oil if the mix is not getting ground properly.
- Create spirals from the zucchini using the instructions from a spiralizer. I had one big zucchini, so needed just one. You could use 2 if you have smaller ones.
- Add in 2 spoons of pesto, some olives and basil leaves.
- Add in some salt, if needed.
- Serve and consume immediately otherwise the zucchini will release water and wouldn’t be crunchy and tasty.
If you wish to make extra pesto and keep for later, store it in a glass jar and cover it with a layer of olive oil. If there is no air in the jar and the level of the pesto, it would stay green and fresh for several days.