Walnut Basil Pesto with Zucchini Noodles
Walnut Basil Pesto with Zucchini Noodles
Ingredients:
- 2 cups tightly packed fresh basil leaves
- 1/2 cup walnut pieces, toasted (see Tip)
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup extra-virgin olive oil
- 2 large garlic cloves, quartered
- 6 medium zucchini, spiralized
- 1 tbs. olive oil
Directions:
Place walnut halves in the bowl of a food processor and process until finely chopped.
Add in the basil leaves and garlic cloves. Pulse until no large pieces of garlic remain. Pulse in the grated cheese, scrap down the sides as needed. With the lid on and motor running, stream in the olive oil very slowly. Scrap the sides well and process until smooth.
Warm 1 tablespoon of olive oil in a large skillet. Add the zucchini ‘pasta’ and sauté for 5 about minutes, until the zucchini has softened a bit. Put the noodles in a serving bowl, toss with the a small amount of the pesto until desired consistency is reached.
To store pesto: Fill your pesto in a small jar with a tight fitting lid. Drizzle a little olive oil on top, and then close it and keep it in the fridge. It will keep for a few weeks if you add a tiny bit of oil on top after each use.
Tip: To toast walnuts: Spread on a baking sheet lined with parchment paper and bake at 350°F on the middle shelf in the oven. Toss occasionally until fragrant and lightly browned, about 5-7 minutes.