Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Keep reading for the full recipe…
Zucchini “Noodles”with Basil-Almond Pesto
Serves 6 – 8 as a side dish
1.5 lbs (approximately) of green zucchini, Yellow Crookneck squash,Mexican zucchini, Italian Heirloom zucchini, or any summer squash you have!
1/4 cup (or more) of Basil-Almond Pesto (recipe follows), or your favorite pesto recipe.
1/4 cup (or more) extra-virgin olive oil
1 Tablespoon fresh lemon juice (preferably from the wonderful Eureka lemons grown by Schaner Farms)
1 tsp sea salt
2 Tablespoons almonds, roasted and chopped
2 Tablespoons sundried tomatoes (in olive oil), drained and julienned (or use one small fresh tomato, seeded and chopped
Freshly ground black pepper, to taste
Italian parsley and basil for garnish
Using a sharp knife or slicing tool (such as a Japanese “Benriner”-brand slicer), cut long, thin “noodles” from the squash. Alternatively, you could simply slice the squashes into thin “discs”, or use a peeler to create thin “ribbons”.
Combine “noodles” with remaining ingredients and toss well to combine.
Serve immediately, or chill.
M Café’s Basil-Almond Pesto
Makes approximately 2 cups
1 large clove garlic, roughly chopped
1 Tablespoon almonds, roasted
1 tsp flax seeds
2 tsp yellow miso
1 tsp sea salt
1 tsp lemon juice
1/2 lb fresh basil leaves, washed well and dried
1 cup, packed arugula leaves, washed well and dried
3/4 cup extra virgin olive oil (plus more for storage)
Combine garlic, almonds, flax seeds, miso, sea salt and lemon juice in food processor and pulse five or six times to combine.
Add basil and arugula leaves and process until ingredients are just combined.
With motor running, drizzle in olive oil in a steady stream.
Scrape from food processor into a small storage container and drizzle a small quantity of olive oil on surface of pesto to keep from browning. Cover and refrigerate for up to a week.