Pesto Zucchini Noodles

This a delicious, nutritious and relatively easy summer dish.  The zucchini noodles are a great gluten-free, lower calorie alternative to spaghetti and you don’t even miss the pasta!  Although, I did use regular noodles with pesto for the kiddos.  We served with steak, green beans and an arugula salad.  Enjoy!

Basil Walnut Pesto

• 2 cups packed basil leaves
• juice from 1 lemon
• 1/3 cup olive oil
• 1/2 cup chopped toasted walnuts
• 2 garlic cloves
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• freshly ground pepper

Directions:

1. Place lemon juice, walnuts, garlic, salt, and pepper in food processor and blend.
2. Add basil and blend to combine.
3. With the motor running, add the olive oil, and then the parmesan.  taste and adjust seasonings.
4. Place aside.

Zucchini Noodles

• 4-5 medium size zucchini
• sea salt
• olive oil

Directions:

1. Using a julienne peeler, mandoline or by hand, slice the zucchini into thin strips like noodles.  Place them on a clean dishcloth and sprinkle them with 1/2 teaspoon sea salt.  Let sit for 20 minutes to sweat out access water.  Blot with paper towel.
2. Heat a cast iron pan with 2 tablespoons olive oil.  Add zucchini noodles and salute for about 6 minutes.  Gently toss in about 1/3 cup prepared pesto and top with parmesan.