Zucchini Noodles with Sun Dried Tomato Pesto

Ingredients

• 2 medium zucchini, one green, one golden 
• 1 cup sun dried tomato halves (3 ounces)
• 5 tablespoons extra virgin olive oil, divided
• ¾ cup shallots, peeled, 1/2 " dice
• 3 medium fresh garlic cloves, peeled, chopped
• 2 teaspoons fresh thyme, off the stem
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground pepper
• ¼ teaspoon hot chile flakes, or marash pepper
• 3 tablespoons pine nuts, toasted, divided
• 1 teaspoon red wine vinegar, or sherry vinegar
• 2 tablespoons small basil leaves
• 1/2 cup colorful cherry tomatoes, halved

Instructions

1. Clean zucchini - spiralize as the manufacturer directs for your machine. (Spiraled zucchini is now available in many gourmet shops.) Cook in a steamer basket for 2 minutes until softened. Drain and pat the zucchini "noodles" dry with plenty of paper towels. Place them in a serving bowl. Make pesto.
2. Sun Dried Tomato Pesto: Slice the sundried tomatoes into julienne strips. Heat 1 tablespoon of olive oil in a 10" skillet. Add the shallots and cook over medium heat until golden around the edges and caramelized, about 5 minutes. Lower the heat, add sun dried tomatoes, garlic, thyme, salt, pepper and chili flakes. Cook over low heat to blend the flavors and soften the sun dried tomatoes, 3 minutes. Take off heat, add the vinegar, give a stir. Add to a food processor with the remaining 4 T. olive oil and 2 T. of pine nuts - pulse to make a coarse pesto. Add more olive oil if you desire for the right consistency.
3. To serve: Top the Zucchini Noodles with 1/2 cup of Sun Dried Tomato Pesto - carefully mix in.
4. Top with remaining 1 T. toasted pine nuts, small basil leaves and cherry tomatoes.
5. Delicious warm or cold. Refrigerated, a delicious cold dish the next day as flavors will blend well.
6. Store pesto in a clean glass container - add a film of oil to cover.

Vegetarian and Gluten-Free.

 

This recipe can not be reproduced without the permission of its author, Karen Sheer