Pesto Zoodles
The smell of fresh basil wafting past is too much to resist in this very hot weather we’ve been having. The smell to me is just intoxicating and although it’s not my own I am eating it’s still so delicious! 🙂 For some reason, basil is one thing which I cannot appear to keep alive – whether on the windowsill, at the allotment, or on the herb table at home. Seriously! Any basil growing tips would be very welcome! That’s not to say I can’t get it from the market – bundles of bright green leaves all wrapped up just waiting to be devoured. I can never resist just pulling a leaf off and munching on it straightaway – it’s one of those things which calls out to be eaten! Like mint – now mint I can grow! Mint is everywhere and I’m having fun steaming vegetables and potatoes with fresh mint as well as putting it in salads – it just gives a lovely summery vibe! Oh, and I drink it of course – fresh mint leaves, rinsed then made into a refreshing tea – pure and simple! 🙂
Pesto Zoodle Salad (all fresh from the allotment)!
Back to basil. Sure it’s great with freshly picked tomatoes (we’ve got loads of different varieties growing at home and on the allotment, all just starting to ripen now), maybe throw in some mozzarella if that’s your thing with a drizzle of olive oil. Chopped basil is a great addition to a quick ratatouille, use basil to infuse some olive oil to give a lovely fresh flavour, throw a handful on a pizza, stuff some in a sandwich, or even try basil with strawberries (maybe in a dessert)! That said, I most often use basil to make a delicious pesto, which I have used here to coat these courgette spirals!
Fresh from the allotment – courgettes
Pesto is traditionally made with basil, pine nuts, parmesan cheese, olive oil and garlic, but it is so easy to tailor it to your requirements. Of course, you need fresh basil to get that gorgeous taste, but everything else can be changed or substituted. I made this version oil free, using a drop of milk (coconut) to get the consistency right, and I didn’t add any garlic this time. The pine nuts can be changed for any mild tasting nuts (obviously if you use peanuts the taste will change), I used ground almonds this time, but walnuts, hazelnuts or cashews work equally well and all are probably a cheaper option than pine nuts. The cheese doesn’t necessarily need to be added but will give a more savoury taste – any strong hard cheese will suffice but I used nutritional yeast which works equally as well (and gives you a healthy dose of Vitamin B12).
If you have a spiraliser, then it’s easy to turn your courgettes/zucchini into noodles… well, in theory! I had to get some help to make mine – tip, electric machines are not always the best option! A hand held pencil-sharpener type works perfectly! 😀
Look at those lovely long noodles!
I’m taking these over to Angie’s Fiesta Friday this week. Come on over and join us if you’re not already a visitor there! Angie is looking for new co-hosts (there aren’t any co-hosts this week)! and there’s more details over there as well as loads of new recipes to try and people to meet! 🙂
Let’s cook! 🙂 Oh, and please if you haven’t already, subscribe to get all the latest recipes straight to your inbox! 😀 …and if you think you’re already subscribed, please resubscribe as during the move to self hosted, my weekly email list was deleted!
Have you actually looked around my new website? There are tips, tricks and helpful advice, as well as loads of recipes which can be searched for by ingredient! Have a look at chickpea recipes, or salads to get some inspiration for your next meal! There is also a list of product recalls (in the UK), product reviews, printable food diaries and links to all our social media accounts! Come and find, follow, like and share! 😀
The recipe…
Vegetable spaghetti covered in a fresh pesto sauce.
- 1 cup fresh basil leaves
- 2 tablespoons ground almonds plus extra for decoration
- 2 tablespoons nutritional yeast plus extra for decoration
- splash of milk (we used unsweetened carton coconut)
- 3 medium courgettes
- 3 or 4 cherry tomatoes halved
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Put the basil, almonds, nutritional yeast, salt and pepper in a blender with a splash of milk, Blend until you have a smooth creamy consistency - add more milk as necessary.
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Spiralise your courgettes (alternatively cut into long strips or grate).
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Mix the pesto sauce into the noodles and ensure everything is equally covered. Put in a bowl and toss the tomatoes on top.
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If desired, mix equal amounts of ground almonds and nutritional yeast and rub together with your fingertips until combined. Sprinkle over the noodles just before serving. Add extra black pepper if desired.
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Enjoy!
- This is best made and served immediately.
- Can be stored in the fridge for a couple of days although the noodles will start to lose their shape (tip, add leftovers to a buddha bowl)!
- Customise the pesto to your liking - add garlic, change the nuts, add a few chilli flakes, use oil instead of milk.
- If you want a more saucy noodle, double the amount of pesto.
- Make the pesto and use to add to your regular salads - pesto will keep in the fridge covered for up to three days (check the date on your milk if using).