This dis has it all: Gluten- and Grain-free, fits Paleo, Vegan & Veggie. But meat-lovers won’t be let down.
I adore Pesto. I could eat it with a spoon (in my nightie, sneaking a late-night taste by the romantic light of the refrigerator…)
For those of us who are avoid carbohydratess such as pasta, or all the “white” yummy things that keep the sugar up and those extra pounds clinging to our frames, there is salvation!
I don’t like moderation, so you can imagine how I handle deprivation.
Ah… but there is a way to have your Pesto with a pasta feel… sans the guilt and the carbs. Zoodles! Or zuchini noodles, also known as zuchini spaghetti, or zuchini pasta/noodles. Serve it up as a main dish, or a yummy side. It’s also a fun way to get some veggies into the kids. (Kids love Pesto!)
For the Fake-Out Pasta
2 Cups zuchinni, sliced into thin slivers, or julienned (you can purchase a “spiralizer” or noodle maker online. I like the Zen feel of slicing.)
1 Pot of boiling water, enough to take the zuchinni
Have a saucepan ready on the stove. warmed & with a pad of butter or a shake of Olive Oil
Have a strainer handy, near your sink
Blanch your zuchinni for only about 2 minutes in the boiling water, till the strands are limp but still have a tad of firmness.
Drain & strain in the sink. You can store these in the refrigerator for later, or use them right away, as follows:
Simply plunk all those lovely, soft zuchinni “noodles” straight into your warming saucepan, the butter or oil having already been melted.
Using a fork, gently toss as you stir in in 4 tablespoons of Pesto (recipe below, or use a good jarred brand).
I topped mine, seen in the photo, with some tarragon & tarragon flowers. I enjoy the licorice-like flavor combined with the basil from the Pesto. You might want to top yours with some toasted Pine Nuts or Walnuts? Some chopped Tomatoes could be nice, don’t you think? And the cool mixed with the warm would be interesting. If you are not Vegan or Paleo, you can sprinkle on some grated Parmesian. Salt & Pepper to taste, and dig in.
Oh, and hey, it’s zuchinni, so have some more!
Pesto, My Way
In a food processor, blender, or using a hand-blender, process:
2 Cups packed, fresh basil leaves
3 Teeth garlic, smashed
1/2 Cup Parmesan cheese
1/2 – 1/3 Cup Olive Oil (or drizzle in a little more if you see you need it when you start blending)
1/3 Cup Walnuts, lightly toasted (or Pine Nuts, which is traditional)
Juice 1/4 Lemon
Salt & Pepper to Taste
Tip: If you find you don’t have quite enough sauce, you can make it “stretch,” do this: just before serving , add to your Pesto 1/2 cup boiling water and 1/2 cup of grated Parmesan cheese (not you, Vegans!).
Tip: Break the rules: don’t be married to using only the traditional Pine Nuts. I have gotten quite used to Walnuts, and I think it would be interesting to experiment with other nuts you have handy, such as Brazil or Pecan.( But not peanuts.)