Saturday, March 28, 2015

{Gluten and Dairy Free} Zucchini Noodles with Pesto

Two Peas and Their Pod came up with this great zucchini noodle recipe. This works well if you are Paleo, cutting carbs, gluten free, etc. For the pesto I would either omit the parmesan and increase the salt or I would sub in Go Veggie! non-dairy Parm. Yum!!
photo from Two Peas and Their Pod

4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional


1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

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