Zucchini Noodles with Sun-Dried Tomato Pesto

Posted: September 16, 2016 in Recipes
Tags: , , , , , ,


An excellent weeknight dinner that isn’t too complicated to throw together.

Serves 3

Ingredients (Pesto)

Makes 1¼ cups

  • 1 cup sun-dried tomato halves, sliced into strips
  • 5 tablespoons olive oil
  • ¾ cup spring onions, peeled and chopped
  • 3 medium fresh garlic cloves, peeled and chopped
  • 2 teaspoons fresh thyme, off the stem
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground pepper
  • ¼ teaspoon hot chili flakes
  • 1 teaspoon red wine vinegar
  • 3 tablespoons pine nuts, toasted

Ingredients (Zucchini Noodles)

  • 2 to 4 medium zucchini, spiralized or peeled into noodles
  • 2 tablespoons small basil leaves
  • ½ cup colorful cherry tomatoes, halved

Preparation

1. Heat 1 tablespoon of olive oil in a 10-inch skillet. Add the spring onions and cook over medium heat until golden around the edges and caramelized, about 5 minutes.

2. Lower the heat, Add sun-dried tomatoes, garlic, thyme, salt, pepper, and chili flakes. Cook over low heat to blend the flavors and soften the sun-dried tomatoes, 3 minutes. Take off heat, add the vinegar, give a stir.

3. Add sun-dried tomato mixture to a food processor with the remaining 4 tablespoons olive oil and 2 tablespoons of pine nuts and pulse to make a coarse pesto. Add more olive oil if you desire for the right consistency.

4. Boil your zucchini noodles for 2 to 3 minutes until just soft, drain thoroughly.

4. To serve, top the Zucchini Noodles with ½ cup of the pesto. Top with remaining toasted pine nuts, small basil leaves, and cherry tomatoes. Delicious warm or cold the next day as flavors will blend well.

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