Zoodles and Pesto
Aug 28, 2022
Happy end of August!
Do you have too many summer squash/zucchini on your hands this time of year? Here is a great recipe to make amazing noodles with squash and a cooling mint pesto.
Zucchini Noodles & Mint Pecan Pesto*
2 cloves garlic
1/2 t. lemon zest
1/2 c. fresh mint
1/4 c. basil
1/4 c olive oil
1/2 c. fresh parsley
1/4 t. salt
1 c. pecans
1/2 c. water
1/4 yellow onion
4 c. zucchini
PREPARATION
In a medium frying pan, heat one tablespoon of ghee. Toss in chopped onion and garlic, and sauté until they are soft and translucent. For added richness in this sauce, allow onions to fully caramelize. Puree mint, parsley, lemon, salt, water, and remaining olive oil with the onion & garlic. Finely chop pecans and add, mixing with a spoon.
Prep the zucchini. Slice zucchini lengthwise into long, paper thin strips. Cut into noodle-width strips or use a potato peeler, julienne cutter, or spiralizer. Toss in warm pan until slightly cooked and then mix with warm pesto sauce, garnish with chopped pecans, a sprig of parsley, and serve.
*adapted from a recipe on Joyfulbelly.com
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