Zoodles with Fresh Garlic & Basil Pesto
The intensity of both flavour and nutritional value in this dish are hard to beat. When garlic is chopped or crushed it releases a compound called allicin which is only available when garlic is raw. This compound is responsible for the antibacterial, antiviral and anti-inflammatory properties of garlic. Similarly, the essential oils that give basil it’s distinct aroma also make it extremely beneficial in these areas. It makes sense when we think that these compound were designed in the plant to protect it from insects and bacteria, therefore when we consume it, it does the same for us from the inside out! Cool magool!
Pesto Ingredients:
Makes 1 cup. You will need a food processor or mortar and pestle for this recipe.
- 1 bunch (2 cups) of fresh basil
- 50g pine nuts
- 1 Tbls yeast flakes (non-vegans can replace with 50gm parmesan if desired).
- 1 garlic clove, peeled
- 1 tsp salt
- ¼ cup olive oil
- 1-2 Tbls lemon juice
- Pepper to taste
- 2 Tbls crushed, toasted almonds
- 1-1 1/2 zucchini’s per person – sliced thinly into strips*
Zoodles (zucchini noodles):
Preparation
- In a mortar and pestle or food processor combine basil, pine nuts, yeast flakes (or 50gm of parmesan), garlic and salt and blitz to a thick crumb consistency.
- Drizzle in the olive oil, 1 Tbls lemon juice and pepper. Taste and adjust with more lemon and salt as needed. Note: I have only used a little salt as the yeast flakes are quite salty already.
- *There are many ways to prepare your zoodles. I keep it simple and just use a traditional veggie peeler to slice it into thin strips but if you have a fancy gadget you like to use (eg. julienne peeler, mandolin or spiral slicer) then go right ahead!
To serve: Toss the pesto over the zoodles, sprinkle with some crushed almonds and enjoy. NOTE: This is a very light meal. It’s a good idea to have it as a side dish with some protein or even stir some cooked chicken or tofu through.
Storage: Store any left over pesto in a jar with a drizzle of olive oil over top to preserve. This will last up to 2 weeks in the fridge. Each time you use it add another drizzle.
