![]() ![]() All you need is basil, pine nuts, Parmigiano cheese, olive oil and garlic. If you want to make your own, here’s a great recipe to follow. ![]() I always make my own pesto, because it’s so easy to make at home and I think it tastes better fresh than you could get at the store. Assembling Zucchini Noodles With Pesto and Shrimp You’ll see the full preparation method below. If you’re combining them with a sauce, like we are in this recipe, you can cook them for 2-3 minutes in the pan, then add the sauce and just toss to coat the noodles before serving. ![]() This warms them through and softens them without turning them to mush. To avoid soggy noodles, I prefer to toss them in a frying pan for 2-3 minutes on medium heat. If you cook them too long, they get very watery and ruin the sauce. On another note, “zoodles” are best when they’re flash cooked. Out pops these beautiful noodles that can be used in so many different ways. All that’s needed is to cut off the top and bottom of the zucchini and then attach it to the cutting prongs and twist. These fun and bouncy “noodles” are so easy to make. When summer comes around, and there’s a plethora of both zucchini and basil, I can’t resist making this pesto zoodle recipe. I always recommend the one with 3 blades, because it’s can be used in so many ways. PRO TIP: The OXO handheld spiralizer comes with either one, two or three blades. They also have a full-sized version that sits on the countertop and does most of the work for you. I use the handheld one from OXO, which is small and convenient to store in my small kitchen.
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