Zoodles (Zucchini Noodles)

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:

1. The Avocado – Cashew Pesto
2. Spinach – Walnut Pesto
3. 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
SERVINGS: 2
DIFFICULTY SCALE: Low

INGREDIENTS: 

For the pesto-

1. Basil – ½ cup
2. Pine nuts – ¼ cup
3. Cheese – ¼ cup, grated
4. Garlic cloves – 3
5. Olive oil – 2-3 tablespoons
6. Salt –  to taste

For the Zoodles-

• Zucchini – 1
• Olives – 2-3
• Basil Leaves – a few

UTENSILS/EQUIPMENT:

1. Pan
2. Grinder
3. Spiralizer

RECIPE:

1. Lightly toast the pine nuts in a pan for 3-4 minutes. Remove from heat and let them cool.
2. Grate some cheese and keep it aside for the pesto.
3. In a grinder, add the toasted pine nuts, garlic cloves, basil leaves, grated cheese and some salt.
4. Add some olive oil if the mix is not getting ground properly.
5. 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.  
6. Add in 2 spoons of pesto, some olives and basil leaves.
7. Add in some salt, if needed.
8. Serve and consume immediately otherwise the zucchini will release water and wouldn’t be crunchy and tasty.

PRODUCT LINKS:

1. Zoodle Spiralizer
2. Gold Cutlery Set
3. Pine Nuts
4. Pumpkin Seeds
5. Tea Light Holder from The Wishing Chair

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.