Zucchini noodles, or commonly known as “zoodles,” have taken the world by storm. All over restaurant menus and social media pages, zucchini noodles substitute “pasta,” in dishes, for a vegetarian, gluten-free experience. Flavorful, fresh Basil Arugula Pesto serves as a great sauce for zucchini noodles and is the star of this recipe.
To make the zucchini noodles you need a julienne peeler, spiralizer, or mandolin. Leave the skin on the zucchini for color and fiber. Slice the zucchini into noodles so it looks like pasta.
Your zoodles can be enjoyed both cooked and raw. Because zucchini is made up of over 95% water, it can be a bit tricky and should be handled with care. I prefer to add a warm sauce to raw noodles to heat them, as my experience with cooking Zucchini noodles has resulted in a mushy mess.
The smoky- peppery flavor of Arugula adds a new dynamic to the classic basil pesto we all know and love. In addition to serving this mouthwatering pesto with your zoodles, it can be used with grains, on its own and so much more. We’re warning you now, you may want to put this pesto on EVERYTHING, and we can’t blame you!
Basil Arugula Pesto
Ingredients
- 3/4 cup olive oil extra virgin
- 3 cups basil leaves loosely packed
- 1 cup arugula leaves loosely packed
- 1/2 cup romano cheese grated
- 1/3 cup Melissa's Pine Nuts
- 2 cloves organic garlic peeled
- 1/2 teaspoon lemon peel
- 2 tablespoons lukewarm water
Instructions
Basil Arugula Pesto
- Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)
Zucchini Noodles
- Place zucchini noodles in a colander. Allow the zucchini noodles to drain. Toss and squeeze out any extra moisture. Set aside.
