Zoodles (Zucchini Noodles) with Basil and Pistachio Pesto
6 medium zucchinis
¼ teaspoon salt
2 tablespoons. olive oil
3 cloves garlic
For Basil Pesto
2 teaspoons garlic
½ teaspoon salt
2 cups basil leaves, lightly packed
2 tablespoons fresh parsley
1⁄3 cup pistachio nuts, unsalted and shelled
1⁄2 cup parmesan cheese, grated
½ cup olive oil
*if you are concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free.
Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.
Meanwhile Prepare Basil Pesto: Mash the garlic and salt together in a small dish. Place in the bowl of your food processor fitted with the large chopping blade. Add the basil, parsley, and pepper. Secure the cover. Process until the mixture has a paste-like consistency, scraping the sides of the bowl with a spatula if necessary. Cover. Now with the motor running, add the nuts and parmesan through the small feed tube. Finally while continuing to run the motor, add the oil in a slow steady stream, thickening the mixture.
Cook Zoodles: When the zoodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of olive oil in a skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zoodles (zucchini), and cook about 2 minutes. Stir and cook for one more minute. Then let the zoodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
Top drained zoodles with basil pesto sauce and gently toss. Serve immediately.
Pesto sauce may be stored in refrigerator for up to 3 days.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/02/zoodles-zucchini-noodles-with-basil-and-pistachio-pesto/