I started to see "zoodles" everywhere... and they were looking good. So I figured out what it was and I had to try it!! Zucchini noodles, this is good stuff :) I looked at plenty of different recipes, and I kind people gave me plenty of advices, so here is the way I am cooking them. I hope you will like it!
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Ingredients:
2 zucchinis
Handful of basil
3 tbsp olive oil
3 garlic gloves
1 tbsp of pine nut
Parmesan shaving
Salt and pepper
Direction:
1. To make your pesto, combine basil, olive oil, garlic, and pine nut in a mixer. Mix until the desire consistency (I like it when there is still chunk of pine nuts and part of intact basil leaves). Add salt and pepper, rectify if necessary. Place in the fridge.
2. You can peel the zucchinis so that your zoodles will look like more like noodles. I don't. I actually prefer them this way, it's more colorful.
3. If you have amazing tools to make your noodles then use them!. Otherwise, like me, simply use a vegetable peeler and a knife. Start by making long and thin ribbon noodles with the vegetable peeler.
4. Then cut the ribbons lengthwise with a sharp knife to have long and thin zoodles.
5. Place the zoodles in a colander, add salt and let them sit for at least 30 minutes to drain the water. Then rinse the zoodles and pat dry.
5. Place the zoodles in a colander, add salt and let them sit for at least 30 minutes to drain the water. Then rinse the zoodles and pat dry.
6. Heat olive oil in a pan and sautéed the zoodles for 5 minutes.
7. Place in a plate with the pesto and parmesan shaving on the top (I also added slices of olives).
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