Drool-worthy zoodles with sun-dried tomato pesto

Zoodels: zucchini cut thinly with potato peeler, julienne peeler or spiralizer. I used spiralizer that I bought this summer – I had seen those beautiful dishes in youtube and blogs that looked like something I could eat whole summer and thrive. Then came reality. I took one zucchini…made a pasta dish with tomato-onion-garlic dressing and since it wasn’t any good I stopped there. Without even suspecting that the problem was my own poor cooking skills not a big internet zoodles scam.

  • 2 medium zucchini
  • 1/ tsp of salt
  • 1/2 Tbsp of vegetable oil
  • nutritional yeast (aka nootch)

For your pesto:

  • 100g of cashew nuts (minus 10 I ate)
  • 1 cup of fresh basil
  • about 10 dried tomato
  • 1/2 cup of oil (I used oil from the dried tomato can)
  • 2 cloves of garlic
  • some salt and pepper

I cut the zucchinis into thin noodles with my spiralizer, sprinkled on the salt and let it sit on the drainer for ten minutes to remove some of the  water (I think this was the trick that made them so good).

I used that time to make pesto – no tricks there. Just added everything to the food processor, plugged it in and went outside to the porch to process it until smooth. If you are not afraid of waking up a monster, then feel free to do it in the kitchen. If you want your pesto extra smooth soak the cashews for few hours before processing.

After pressing some more water out of zoodles with my hands I added them with oil a to the hot pan and tossed them around for 2-3 minutes. In the end I added two heaping tablespoons of pesto and served with nootch for extra cheesiness.

It was so good🙂

I ate it all so no points again from tha familia. But they ate regular pasta with this pesto as a dinner and loved it.

We also use this pesto in wraps and sandwiches. Favorite!

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