Well that’s a mouth full!! Literally it is. I eat this by the mouth fulls. Don’t you ever just want those simple dinners in 15 minutes? I certainly do, especially when I am starving, it’s hot and I don’t want to turn the oven on.
Zucchini noodles, or as I like to call them, zoodles are my new favorite thing. I love my spiralizer. Great for beets, sweet potato, apples, carrots etc. My next adventure in cooking is beet curly fries, yes they will be great!! R loved these zoodles, even with the pesto and sun dried tomatoes.
I used my new vegan pesto recipe, and just added in some sun dried tomatoes. The pesto takes all of 5 minutes, maybe 10, and the noodles are done after they are finished going through the spiralizer. My husband say it was his favorite meal, but he’s beginning to sound like a broken record. Every new meal I make is his “new favorite.”
I love the simplicity of the zucchini noodles, and their soft, crunchiness. The pesto is starting to be my new favorite addition to most of my meals, and thanks to the endless supply of basil from the garden, I have lots of pesto frozen for later. It’s great on crackers too!
These zoodles are so great for summer and early fall. Great to bring to picnics or barbecues, and I think my husband would like it paired with grilled salmon. I suggest eating the noodles soon after making them, as they can get a little moist the longer they sit. I still found the noodles to taste great the next day, even if they had a little more juice in them.
- 4 medium zucchinis, washed
- ½ c walnuts
- 3 garlic cloves
- ½ c extra virgin olive oil
- 1 c basil, packed
- ½ c nutritional yeast
- ¼ - ⅓ c sun dried tomatoes (without the oil)
- salt & pepper to taste
- In a food processor, pulse walnuts and garlic cloves.
- Add in extra virgin olive oil, basil, nutritional yeast, & sun dried tomatoes. Process until smooth.(May have to add a bit more olive oil to get right consistency)
- Using a spiralizer or veggetti, make zucchini noodles with the zucchini.
- Add noodles to a medium mixing bowl and top with ½ of the pesto mixture. Use salt and pepper to taste. Stir until well combined.
- Enjoy
- **This is enough pesto for 2-3 meals, so ½ this recipe or safe for future use. Pesto keeps in fridge for 1-2 weeks & in freezer for 3-6 months.
We have a fun weekend with family on both sides coming into town, and it will be only in the 80s instead of 90s, so a little more manageable for us. I plan to get in my garden and weed. I haven’t weeded it in well over a week. It’s that never ending process that is sometimes therapeutic for me. It’s as if I am weeding through my own thoughts and picking out the bad ones.
I sometimes feel I could be in my garden for hours and not get sick of weeding, picking the veggies and giving them care. If only my back felt the same way. Our carrots are almost done, and I have been dreaming about carrot cake muffins or carrot cake. I also love just old fashioned roasted carrots, or eating them raw. They taste so much sweeter from the garden.
Hope you all enjoy your weekend!!
Until Next Time Be Whole and Be Fit
What’s your favorite way to use pesto? Have you tried zucchini noodles? Any plans for the weekend?