Noodled Zucchini with Pistachio Pesto

You may have seen something very similar to this last week, but I pulled the post so that you actually go buy the magazine (I’ll update you when it hits the newsstands) for the arugula and thyme pesto recipe. Trust me, it’s well worth it and the magazine is great, so you’ll get that recipe along with a load of other recipes— all with nutritional values to boot.

Noodled Zuchinni with Pistachio Pesto | BakersRoyale

Until then, let’s talk about this pistachio pesto. To. die. for. I’m loving this to the point of eating it by the spoonful and dipping my apples in it. Yes, mounds of it on apple slices— it’s damntastic!

Noodled Zuchinni with Pistachio Pesto | BakersRoyale

As for the zucchini noodles – super easy to make. Yes, you can buy a spiralizer which will make the zuchinni noodles round, but I just used my mandoline. It worked just as well and if you are about to invest in one or the other, I would suggest the mandoline since it’s more versatile. The one I used is the V-Slicer.

If you really want to go crazy with a mandoline, one that has all kinds of thick and thinness controls, and one that can do waffle cuts, go for this Mafter one. Sadly I have an older version and the pusher sucks, in that it has no grippers for the vegetable and no protection should the vegetable slip off— you will end up catching the ball of your hand on the blade(s).

Noodled Zuchinni with Pistachio Pesto | BakersRoyale

And, yes, if you haven’t already noticed, I’m crazy for  kitchen gadgets–just throw’n that out there should friends and family wonder what to get me for my upcoming birthday. Forget shoes, handbags and clothes—I’m too picky, but kitchen gadgets—I’m a junky for them.

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Noodled Zuchinni with Pistachio Pesto

Yield: Makes 4-5 servings

Ingredients:

  • 2 lbs. (about 4 large) zucchini
  • 11/2 teaspoon kosher salt
  • 1 tablespoons extra virgin olive oil
  • 4-5 tablespoons pesto, store bought or homemade (homemade recipe follows)
  • 10 oz. mini heirloom tomatoes, halved

Pistachio Pesto

Makes 1 cup

  • 2 cups (2.5oz) packed arugula
  • 2/3 cups Diamond of California Pistachio
  • 1/3 cup extra virgin olive oil
  • 1/3 cup  grated parmesan cheese

Directions:

  1. Drag washed and dried zucchini over a mandoline or the large holes on a cheese grater to noodle the zucchini. Toss in with salt and transfer to strainer. Set aside to rest for ten minutes, then push down on noodles to drain any excess liquid. Do not rinse.
  2. Heat olive oil in large skillet on medium high heat and then add zucchini noodles. Cook and stir for 2-3 minutes or until noodles are slightly softened. Toss with pesto and tomatoes.

To make pistachio pesto:

  1. Place  Diamond of California Pistachio in a food processor or blender and pulse or blend to a fine crumb. Add in remaining ingredients and pulse or blend four about 1-2 minutes or until mixture is well blended.

 

 

 

Comments

  1. says

    so my latest post has pistachio pesto too so I know what you are talking about! I’m sorry, I might have missed which magazine are you referring too? Hope it is available online! x

    Reply

  2. says

    This looks amazing-the photos are gorgeous, and I loved the last post where you talked about how you styled this, can’t wait to buy the magazine and see more of your gorgeous work! I actually have a vegetable spiralizer that i’ve been dying to use, and this recipe looks perfect!

    Reply

  3. says

    It looks delicious; fresh, bright and so colorful! I loved your last post and really appreciated your honesty. It’s really refreshing and recognizable to read that sometimes. Anyway: I imagine it must be great when the magazine (with these lovely pics) hits the stands!

    Reply

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