Zucchini Noodles with Basil and Mint Pesto

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Zucchini Noodles with Basil and Mint Pesto

 

4 large zucchini each about 10 inches long

1 tsp. salt

 

For the pesto

3 tbsps. extra-virgin olive oil

1 large garlic clove

1/2 cup tightly packed fresh basil

1/2 cup fresh mint leaves

2 tbsps. pistachio nut kernels

1/3 cup grated Parmesan cheese

1 pinch brown sugar

4 tsps. balsamic or red wine vinegar

salt and freshly ground black pepper to taste

 

To make the pesto, blend the oil, garlic and pinch of salt in the bowl of a food

processor. Add the herbs, nuts and cheese. Whiz until chopped finely but not

puraed. Dissolve the sugar in the vinegar and add. Season to taste with salt and

pepper.

For the ``noodles:''

Pile the zucchini strips in a colander and carefully toss with salt. Set the

colander in the sink and let drain for 30 minutes.

Bring a pot of water to a full boil. Add the zucchini and blanch until tender,

about 1 minute. Drain well.

Suggestions for serving:

To serve hot, toss with the pesto and serve right away. To serve cold, rinse the

zucchini under cold water and drain very well before tossing with the sauce.

Chill if desired.

 

 

 

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