Other Information
- Recipe Owner: Courtesy of Jaslyn Tay
- Preparation Time: 15 minutes
- Cooking Time: 2 - 3 minutes
- Total Time: 17 - 18 minutes
- Serves: 4 adults
Ingredients
Preparation
01. Zucchini Noodles: Use a spiralizer / peeler to make the zucchini into noodles. Set aside. If water starts to appear, put it into a cloth and squeeze out the water.
02. Basil Sauce: Combine the basil, pine nuts 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 pulse until blended. Season with salt and pepper.
03. Tossing: Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
04. Cooking: If you would like to cook the zucchini noodles, you may. Just add the zucchini pesto to a skillet and saute them up over medium heat. It only takes a few minutes.
05. Note: Fresh zucchini noodles should be consumed within 3 days and pesto sauce within 7 days in the fridge since there are no preservatives added.
- Recipe Owner: Courtesy of Jaslyn Tay
- Preparation Time: 15 minutes
- Cooking Time: 2 - 3 minutes
- Total Time: 17 - 18 minutes
- Serves: 4 adults
Ingredients
- Medium zucchini, ends trimmed - 2 pieces
- Fresh basil leaves - 4 cups
- Garlic - 4 cloves
- Pine nuts (or Almond, Walnut, Pumpkin seed) - 1/2 cup
- Extra-virgin olive oil - 1/4 cup
- Extra-virgin olive oil - 1/4 cup
- Fresh lemon juice - 1/2 cup
- Salt - 1/2 teaspoon
- Freshly ground black pepper - 1/2 teaspoon
- Cherry tomatoes - 5 pieces
Preparation
01. Zucchini Noodles: Use a spiralizer / peeler to make the zucchini into noodles. Set aside. If water starts to appear, put it into a cloth and squeeze out the water.
02. Basil Sauce: Combine the basil, pine nuts 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 pulse until blended. Season with salt and pepper.
03. Tossing: Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
04. Cooking: If you would like to cook the zucchini noodles, you may. Just add the zucchini pesto to a skillet and saute them up over medium heat. It only takes a few minutes.
05. Note: Fresh zucchini noodles should be consumed within 3 days and pesto sauce within 7 days in the fridge since there are no preservatives added.
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