ZUCCHINI NOODLES WITH RED WALNUT PESTO

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So now Halloween is gone and we are done (for now) with the sweet treats, sugar, candies and chocolate, it is time to get back to our routine of healthy recipes but always appetizing and yummy! The following weeks I’ll try to post lighter recipes, specially considering that next month it’s Christmas and we will be again eating like crazy at our family feasts.

This recipe is really simple, it takes so little to spiralize and cook the zucchini noodles, and the same for the pesto, you need very few ingredients and it results in a versatile sauce that is delicious with these vegetable noodles but that you can also use with any kind of pasta, grilled veggies or even fish. To make the noodles you’ll need a vegetable spiralizer like this one. There are many types but I like this one because it works well and does not take up space in your kitchen.

RED PESTO AND OLIVE OIL - ZUCCHINI NOODLES WITH RED WALNUT PESTO

Well, a homemade and vegan recipe , all made by you, no canned sauces full of preservatives, this one is so easy to make and superb you’ll be surprised and I’m sure it will become a recurring dish among your recipes. First of all you make the pesto as it only takes a few minutes to cook the noodles, so don’t forget to leave the dry tomatoes soaking for 2 hours.

Here’s the recipe for these zucchini noodles with red walnut pesto.

ZUCCHINI NOODLES WITH RED WALNUT PESTO RECIPE

INGREDIENTS:

2 big zucchinis, washed, unpeeled
80 gr. dried tomatoes (soaked for 2 hours)
20 walnuts aprox.
1 glass of Extra virgin Olive Oil
10 leaves of fresh basil
Salt and white pepper
Water

RED PESTO - ZUCCHINI NOODLES WITH RED WALNUT PESTO

ELABORATION:

First of all we make the pesto. Use a food processor or poweful blender. Put the dried tomatoes (soaked and rinsed), the walnuts, basil, salt and pepper to taste and a splash of water to help mashing well.
Blend at high power adding more water if you need. When it is well mixed and creamy add the olive oil gradually while you keep blending to emulsify.
Keep in a hermetic glass jar.
Now we make the noodles. Cut the part of the zucchini that you will introduce in the spiralizer to cut the noodles, making a little pressure and start rotating like if you were sharpening a pencil. Be careful when you get to the end not to cut yourself.
Once they are done, pour some olive oil over a big pan, medium-high heat, and put the noddles when it is hot. Cook them for around 5 minutes, stirring from time to time. Only season with salt at the end when they are already cooked to avoid them releasing all the water .