Pistachio Pesto Zoodles
Avocado & Pepper
INGREDIENTS FOR ZOODLES
- 6 Zucchinis (medium)
- ¼ t Salt
- 2 T Olive oil ( extra-virgin)
- 3 Garlic (cloves) (chopped)
INGREDIENTS FOR PISTACHIO PESTO
- 2 t Garlic
- ½ t Salt
- 2 C Basil (leaves) (lightly packed)
- 2 T Parsley (fresh)
- 1⁄4 t Pepper
- 1⁄3 C Pistachios (shelled) (From Setton Farms)
- 1⁄2 C Cheese (parmesan) (grated)
- ½ C Olive Oil (extra-virgin)
INGREDIENTS FOR TOPPING
- ¼ Red bell pepper (chopped into cubes)
- ¼ Yellow pepper (chopped into cubes)
- ¼ Orange pepper (chopped into cubes)
- 1 Avocado (cubed)
DIRECTIONS
- 1. Cut zucchini into zoodles using a spiralizer.
- 2. Place the zoodles in a colander & toss with the salt until coated.
- 3. Place colander in a shallow bowl for 20 - 30 minutes while zoodles release their moisture, then pat dry with paper towels.
- 4. Meanwhile prepare the pistachio pesto.
- 5. Mash the garlic & salt together in a small dish.
- 6. Place in the bowl of your food processor fitted with the large chopping blade.
- 7. Add the basil, parsley & pepper.
- 8. Process until the mixture has a paste-like consistency, scraping the sides of the bowl
with a spatula if necessary. - 9.With the motor running, add ½ of the shelled pistachios & all of the parmesan cheese
through the small feed tube. - 10. Finally, while continuing to run the motor, add olive oil in a slow steady stream, thickening the mixture.
- 11. Set aside in a large skillet heat 2 T of olive oil.
- 12. Add the garlic & cook until fragrant, about 2 minutes.
- 13. Add zoodles & cook for about 2 minutes.
- 14. Stir & cook for one more minute.
- 15. Let the zoodles sit for a few minutes to allow any excess water to be released.
- 16. Drain & transfer to a bowl.
- 17. Top zoodles with the Pistachio Pesto Sauce, the remaining shelled pistachios, chopped peppers & avocado & toss gently.
- 18. Serve immediately.
NOTE
Serves 4
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