3 small zucchini
½ cup olive oil
2 cups fresh baby spinach or arugula, roughly chopped
1 cup fresh flat leafed parsley, stems removed, roughly chopped
6 Tbs mayonnaise
1 Tbs fresh rosemary, roughly chopped
3 Tbs fresh mint, roughly chopped
2-3 cloves of garlic
1/3 cup grated parmesan cheese
¼ cup cold water
Salt and pepper
Optional: Add 1/3 cup toasted almonds, pine nuts, or roasted sunflower seeds w/oil, spinach
- I use the Inspiralizer to make my spiralized noodles. To spiralize your zucchini, use the attachment with the smaller holes to produce a thin spaghetti like result. The machine will produce one long, long, long strand. Be sure to cut the zucchini strand in a few places to make them easier to serve.
- To make the herb pesto, place the oil into the blender or food processor first. This will help to combine the ingredients easier and more smoothly. Add the chopped spinach or arugula, parsley, mayonnaise, rosemary, mint, garlic, and Parmesan cheese (nuts too if using). Process until the pesto is smooth, scraping the sides of the bowl with a spatula as necessary. Add the water if a smoother consistency is desired.
- Place the zucchini noodles into a large bowl and toss with enough pesto to coat. Taste, add more pesto and salt to taste.
- Toss pesto with hot or room temperature pasta. Add enough pesto to coat the pasta and to taste. If you want to make this "saucier" add some reserved pasta water or water from the tap.
- Pesto Ricotta Sauce. Combine 1 cup of the pesto with 1/2 cup of ricotta cheese. Add water to thin if desired.
- Add cherry tomatoes that have been cut in half.
- Add cooked chicken, shrimp, or scallops for a seafood dish.
- Ricotta pesto toast. Toast up some artisan bread and spread with ricotta cheese. Top with pesto for an appetizer.