Zoodles with Tarragon Pesto
Makes 3 servings
3T pine nuts or walnuts
1/2 cup chopped fresh tarragon leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 clove garlic, smashed
1/2 lemon zested and juiced
1/2 tsp kosher salt
1/3 cup extra virgin olive oil
Add the tarragon, chives, parsley and pine nuts to the bowl of a food processor. Pulse 20-30 seconds, until the herbs and nuts are minced. Add the garlic, lemon juice, lemon zest, and salt and pulse 10-15 more seconds, until all ingredients are incorporated.
Turn on the food processor and add the olive oil through the feed tube. Process until the ingredients are fully incorporated and smooth, scraping down the sides as needed. Taste for seasoning and add additional salt and cracked black pepper if desired.
2-3 medium zucchinis
1T olive oil
1 garlic clove, minced
Pinch of black pepper
½ Tarragon Pesto recipe above
1T nutritional yeast (optional)
Spiralize the zucchinis, or use a vegetable peeler to cut long thin ribbons. Place cut zucchini in a colander and sprinkle with salt. Toss and let sit over a bowl or in the sink for 10 minutes. Rinse the salt off and gently shake to remove as much water as possible.
Heat a large skillet over medium high heat. Add the olive oil and garlic. Stir for just a few seconds, then add the prepared zucchini. Stir to coat in the oil and cook for 1-2 minutes, stirring constantly.
Add the pesto and cook and stir for 1 minute. Sprinkle nutritional yeast on top and serve.
Post a Comment
Note: Only a member of this blog may post a comment.