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Steamed Spiralized Zucchini topped with a Pungent Sun Dried Pesto with Basil Leaves and Pine Nuts – A healthy low-carb delicious dish

Zucchini Noodles with Sun Dried Tomato Pesto

Steamed Spiralized Zucchini topped with a Pungent Sun Dried Pesto with Basil Leaves and Pine Nuts – A healthy low-carb delicious dish 

8.25.16 - Zucchini and Sundried Tomato Pesto-14

8.25.16 - Zucchini and Sundried Tomato Pesto-7
Sun Dried Tomato Pesto

Steamed Spiralized Zucchini topped with a Pungent Sun Dried Pesto with Basil Leaves and Pine Nuts – A healthy low-carb delicious dish

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, ½ ” 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

½ 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

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