Lemon Almond Pesto with Zucchini Noodles

We still have a bounty of zucchini thanks to friends and neighbors. I’m not sure I will ever tire of eating zucchini.  I hope you aren’t tired of it either, I’ve got more recipes coming your way!

After eating at PuraVegan in St. Louis and seeing the inventive dishes they make using zucchini and sweet potato, I gave in and bought a spiral slicer to make noodles.  There’s no traditional pasta in our house right now, not as long as we’ve got all of this green goodness!  If you don’t have a spiral slicer, you can still make this dish, just use a julienne cutter.  I bought one at an Asian market for just a few bucks and use it often.

This dish can either be served cold, making it raw vegan if you choose your olive oil carefully, or you can heat the noodles.  I am still a fan of a warm meal even in this heat, so I heat the noodles.  My favorite fella likes this dish cold though.  I discovered this when he was eating the leftovers directly from the frig.  I will agree with him, as a cold dish the lemon is very refreshing and makes a light meal.

Lemon Almond Pesto
Makes 4 hearty servings
1 cup raw almonds, whole or chopped, both work fine
1 T. lemon zest
1 T. chopped fresh basil
1 1/2 t. minced garlic
1/4 t. red pepper flakes (I prefer Aleppo)
salt to taste, I use 1/4 t.

1/4 to 1/2 cup extra virgin olive oil
1 T. fresh lemon juice

In bowl of food processor, combine almonds, lemon zest, basil, minced garlic and pepper flakes.  Process until nuts are a fine chop, but not a powder. Add salt here if you’d like.

Next, while processor is running on low, slowly drizzle in the olive oil.  If you like a dry pesto, use less oil.  I typically use the entire 1/2 cup.  Last, add in the lemon juice.

Zucchini Noodles
2 small to medium zucchini
spiral or julienne slicer

Cut noodles using your preferred tool.  I use this spiral slicer, usually $25 or less from Amazon.
After cutting, let noodles sit in colander for 30 minutes.  A bit of moisture will drain.  After 30 minutes, give them a squeeze with your hands to remove more water.

If you want to eat this cold, stop here.  Toss the noodles with pesto and serve.

If you want to eat this hot, place noodles in a large pan.  I use a deep skillet for this task.  Toss with a bit of olive oil, a teaspoon or so will do.  I also like tossing these with a bit of Majestic Garlic with basil.  Heat over medium, tossing often, just until noodles are warmed.Think stirfry here, don’t heat enough to soften the zucchini.  Then toss with pesto and serve.

Are you still getting zucchini from the garden where you live?  I’d love to hear what you are doing with all of this year’s crop!