Spiralised zucchini noodles topped with shiny home made green basil pesto and a smack of grated parmesan topped with a few extra fresh basil leaves is lip smackingly delicious. You will want more. I even tested this gorgeous vegetarian dish on a carb loving meat eater – and he loved it. Zucchini is also called courgette in some countries, so for some, this will be Courgette Pasta or Noodles with Basil Pesto. Zucchini is high in vitamin C, B6, manganese, folate and riboflavin, along with many other essential vitamins.
Use a spiraliser to spiralise the zucchini. I use a small hand held Veggetti manual spiraliser one which is super easy and quick to use. You can get great spiralisers for as little as $9. There is no need for a big fancy one. Throw the zucchini in a pan with a bit of butter and garlic and stir fry until tender but still very firm.
Blend all ingredients for the pesto – yes, it really is that quick and easy. Place the zucchini in bowls and top with dollops of basil pesto, followed by grated parmesan and garnish with fresh basil leaves.
If you want to make extra basil pesto to have some left over to drizzle on tomorrow’s open toasted sandwich or burgers, then make up a jar using my Basil Pesto recipe.
- Zucchini Pasta
- Zucchinis (courgettes) x 4 medium - skin on
- Fresh natural butter (2 tablespoons)
- Fresh Garlic Clove x 2 crushed
- Basil Pesto
- Fresh Basil Leaves (1 bunch/punnet) - about 40 leaves
- Fresh Garlic Clove x 1 crushed
- Extra Virgin Olive Oil - 6 tablespoons
- Pine Nuts x 1.5 tablespoons
- Grated or Shredded Parmesan Cheese x 4 heaped tablespoons
- Extra parmesan and basil leaves to finish off dish and garnish
- Make the zucchini pasta
- Spiralize the zucchinis using a spiralizer. A simple manual basic one is perfect.
- Throw the zucchinis in a deep pan on the stove
- Add the butter and 2 cloves crushed garlic
- Lightly stirfry zucchini pasta for ten minutes on medium, until very firm but tender
- While the zucchini is cooking, make the basil pesto as follows:
- Pick the basil leaves off the stem
- Put a few small-medium leaves aside for garnish
- Add all pesto ingredients to a small blender
- Blend until smooth and well combined.
- The pesto is ready to serve as is.
- Place the warm zucchini spirals in bowls
- Add a few tablespoons of basic pesto to each
- Top with extra grated fresh parmesan cheese
- Top with extra basil leaves
- Serve immediately
Hot tip: if the pesto has a sour edge, just add a little more parmesan to balance it.