Pesto Zucchini Noodles

Zucchini Noodles with Pesto and Parmesan

My friend Ian introduced me to zucchini noodles a few months back, and I have to admit, I was sceptical and then I tasted.  He has this gadget, Taglialegumi, Plastica  (model # A4982799) made by the Italian Paderno , that turns zucchini into noodles that looks just like spaghetti.   Ian served the zucchini noodles with a cold tomato and date sauce which was so good that I immediately started looking for a gadget of my own.  I found one at a local restaurant and have been experimenting with different versions of zucchini noodles since then.

Zucchini coming out of Gadget 

I currently have an abundance of zucchini and basil in the garden, and have just harvested my garlic,  and so made a pesto version of the zucchini noodles this past weekend to rave reviews.

Zucchini Noodles

• 1 large green zucchini, 
• 1 large yellow zucchini
• 1 teaspoons of salt

Pesto

• 1 bunch of basil, about 2 cups of leaves
• 2 cloves of garlic
• approximately 2/3 of a cup of olive oil, 
• 1/2 cup of Parmesan Reggiano, freshly  grated 
• 1/4 cup of pine nuts or sunflower seeds

Cut zucchini noodles with noodle maker. Alternately  use a mandolin and slice both ways.
Salt zucchini  and toss gently.  Let rest in a colander for 10 or 15 minutes.

Mean while, prepare pesto.  Remove basil leaves from stems, discard stems and place leaves in food processor.  Add garlic,  olive oil and and process.  Add grated Parmesan cheese and sunflower seeds and process.  Add more olive oil if needed.  

Gently squeeze out excess water from zucchini noodles. Place in bowl.   Stir in pesto and serve.   

Note: my sister found a Taglialegui on Craig's List.

Garlic Scape Pesto

Garlic scape in the garden today 

This past fall I planted 10 different types of garlic in my garden, not knowing which I preferred.  Unfortunately, the pen I used on the name tags washed off over the winter, so I still won't know which is my favourite and will have to be disciplined enough to save some of my favourite for planting later in the fall.  Lesson learned - keep notes, tags aren't good enough. 

On a positive note, I now have an abundance of garlic scapes.  In the past I would throw a few in a stir fry, or in a salad or sauté some as a side.  However over a hundred scapes at one time presented a challenge, until my I remembered my friend Denis raving about the pleasures of Garlic Scape Pesto, and I have to say after making this once, it will become an annual event.


Of course, I didn't have pine nuts in the cupboard or sunflower seeds for that matter, but I did have pumpkin seeds, so I gave it a try, and will definitely use again.

Garlic Scape Pesto

Garlic Scape Pesto

• 2 cups of garlic scapes 
• approximately 1/4 cup of olive oil
• 1/4 cup of grated parmesan cheese
• 1/4 cup of pumpkin seeds, pine nuts, or sunflower seeds
• 4 sealable small bottles for storing

Cut scapes into small pieces that the food processor can handle.  If any of the scapes have progressed to the hard flower stage, remove hard piece and discard.  Chop in food processor, adding olive oil slowly until the mixture is slightly more fluid than a paste.  Add about the same amount of grated parmesan cheese and pumpkin seeds as olive oil.  Process and add more olive oil until correct consistency.

Place in sterilized bottles, seal with olive oil, and store in refrigerator.  

I also made a vegan version with no parmesan cheese and twice the amount of pumpkin seeds and added some salt to compensate for the missing salt from the cheese.