My newest obsession: this World Cuisine Vegetable Spiral Slicer. AKA zucchini (and other vegetable) noodle maker. I had been looking for a good one for a little while, and after seeing it mentioned in a few different places, I knew it was the one. It’s decently compact, only $35, and works like a charm. There are plenty of fancier makes out there, but this one definitely does the trick (it makes noodles that are soooo long) and I am SO EXCITED about it and I can’t wait to experiment more with it!
I decided to try Danielle’s (Against All Grain) method of making the zucchini noodles (or zoodles!) and I’m pretty pleased with it. I might play around with it a little just to see exactly how I like mine best, but I think this is a really good way to start.
I’d also been wanting to make my own pesto for forever and ever, and I did it this weekend! The recipe came from one of my best friend’s mom’s and it’s my favourite pesto, possibly in the world. Pesto + Pasta is one of my go-to meal’s, but usually I use jarred pesto – it’s not even close to as good, but I think it might be cheaper since basil, pine nuts, and olive oil are all quite expensive. However, homemade pesto is definitely worth it, at least every now and then! I like to freeze pesto into ice cube trays to use later on – just pour into the trays and freeze, removing them and storing in a container or plastic bag until you need to use them. It portions the pesto well, and keeps it fresh. If you double this recipe, it’ll make a full ice cube tray.
I realize that this is a pretty summery recipe and that maybe I should be starting to use fall squashes and pumpkin and such, and I promise that’ll happen soon, but it is still really warm out here and I’m not quite ready to let go of summer! Soo pesto and zucchini and tomatoes it is.
Adapted from Against All Grain
1 large Zucchini Squash per person
1. Preheat oven to 200 degrees.
2. Peel zucchini. Using a vegetable spiralizer (or alternatively, a julienne slicer), place 1 squash on the prongs and line up the de-seeding hole in the middle of the end of the squash. Turn the crank until you’ve reached the end and have long, beautiful noodles.
3. Put the noodles on a cookie sheet lined with paper towel and sprinkle with sea salt. Place the noodles in the oven, cooking for 30 minutes. The idea here is that you want to get most of the water out of the zucchini. After 30 minutes, remove from the oven and use the paper towels to squeeze out any remaining liquid.
4. Add the zucchini noodles to any kind of sauce that you like, cooking for an additional 10 or 15 minutes on the stove, over low heat. *Today, I placed the noodles in a large frying pan and spooned a few tablespoons of pesto over, cooking for about 10 minutes and then added in some sliced cherry tomatoes, about 2 tbsp of parmesan cheese, and some black pepper. After 5 more minutes, a transferred the noodles to a bowl and topped with a little more parmesan cheese and some fresh basil.
Makes roughly 4-6 servings, depending on how much you use
1/4 cup Pine Nuts
4 – 6 cloves Garlic, peeled*
2 packed cups Fresh Basil
1/2 tsp Salt
1/3 – 1/2 cup Olive Oil (depending on how thick you like it)
1. Using a blender or food processor, puree the pine nuts and garlic until chunky. Add in the basil, one cup at a time. Process until the mixture is finely minced and just beginning to turn into a paste. Scrape down the sides of the machine. With the machine running, slowly add in the olive oil. Process until the mixture is quite fine, but still a little bit chunky (if that makes sense at all?!)
2. Either use fresh, place in a sealed jar in the refrigerator to use over the next week or two, or pour into ice cube trays to freeze for later use.
* I just got this garlic peeler, and I’m loving it (peeling garlic is the worst!)