Recipe adapted from The Vegetarian Blog.
Zucchini noodles, or “zoodles,” are a common and healthy alternative to traditional pasta. Use a Spiralizer or a stand mixer attachment to make them, and then experiment with spiralizing sweet potatoes, apples, and other types of produce! Here’s a tip on cooking zoodles: three minutes gives you an “al dente” result, while seven minutes yields a softer texture.
Vegan Zoodles With Herb & Sundried Tomato Pesto
For the pesto:
- 1 1/2 cups of cilantro, chopped
- 1 1/2 cups of basil
- 1/4 cup olive oil
- 2-3 small garlic cloves
- 2 tablespoons sundried tomatoes
- 1/3 cup almonds, toasted
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
For the zoodles:
- 6-8 zucchinis
- 1 tablespoon olive oil
- 1 teaspoon salt
- To make the zoodles, spiralize all of the zucchini.
- Heat 1 tablespoon of olive oil in a pan on medium heat.
- Place the zoodles flat in the pan to make sure they cook evenly. Add salt and stir occasionally to keep from sticking or burning.*
- While the zoodles cook, add pesto ingredients to a food processor and pulse for a few seconds. After pulsing, blend until mostly smooth but still a bit grainy. If it’s too thick, add more olive oil.
- Take the zoodles off of the heat and fold in the pesto. Garnish with baby basil leaves (or julienned large ones) and serve immediately.
* If you prefer raw zoodles, chill them in the refrigerator and skip step 3.