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
Ingredients
Instructions
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.
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.
To serve:
Top the Zucchini Noodles with 1/2 cup of Sun Dried Tomato Pesto – carefully mix in.
Top with remaining 1 T. toasted pine nuts, small basil leaves and cherry tomatoes.
Delicious warm or cold.
Refrigerated, a delicious cold dish the next day as flavors will blend well.
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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