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Recipes & More

June 25, 2020

Zucchini “Noodles” with Parsley Pesto

20 Mins

 


  • 2 Medium Zucchini
  • 4 cups Flat Leaf Parsley, stems removed
  • ¾ cup Olive Oil
  • 2-3 Garlic Cloves, minced
  • 1/4 cup grated Parmesan Cheese, plus more for serving
  • 1/4 cup Walnuts
  • Sea Salt and Cracked Black Pepper

You’ll need a mandolin with a julienne attachment or a Japanese vegetable ribbon cutter to make this dish. In a pinch, you can use a vegetable peeler to create long thin strips of zucchini. 


Combine parsley, parmesan, garlic, walnuts and ¾ cup olive oil in food processor and process until smooth. Season with sea salt and pepper, to taste; set aside.


Wash and trim ends off zucchini; then cut into noodles by running them over mandolin, lengthwise, (with the julienne attachment in place).


Toss zucchini noodles with pesto until well combined. Season with more salt and pepper, to taste. Top with a sprinkle of grated cheese; and serve.




20 Mins recipe Summer Veg

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20 Mins recipe Summer Veg


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