pesto “zoodles” w/artichoke hearts and tomatoes.

oh man.  this was good.  who needs pasta when you have zoodles?  look, i know pasta is incredible, but to gorge yourself on these zoodles and still feel so clean and wonderful and good, why wouldn’t you?  i’m sold.

you need a spiraler.  maybe you can buy one online?  on williams-sonoma, or sur la table.  i got mine at sur la table for $24.

here’s a picture of my spiraler.


and here’s a picture of the zoodles!


now for the recipe:

pesto zoodles

  • Servings: 8
  • Difficulty: easy
  • Print

  • spiral 5 zucchini for 8 people.  i didn’t have one morsel left, so if you want leftovers, do more.  it makes a lot, but there’s no gluten, so people eat it like CRAZY.
  • heat up a large frying pan with some olive oil and chopped garlic.  sautee the zucchini in portions.  add a little salt if you want. there’s no time frame for this.  just toss and sautee until you feel like the zucchini is getting soft.
  • put in a large mixing bowl and add artichoke hearts and chopped tomatoes.

how to make the pesto:

  • in a blender, add the following!
  • pistachios ~ about a half cup.  if you have cashews, do it.  whatever nuts you like.  the pistachios are DIVINE.
  • 1 tablespoon butter
  • a BOAT LOAD of herbs ~ basil, parsley, dill, cilantro, mint, ALL of the above!
  • 3 cloves garlic
  • salt and pepper
  • 1/3-1/2 cup parmesan.  or MORE.  there’s never too much.
  • add some heat if you like that ~ some crushed red pepper.
  • and drizzle in the olive oil until it becomes a sauce.  don’t forget:  this is the only thing flavoring the dish, so go crazy!

toss it all together and put in the fridge until it’s time for dinner.  when this sits in the fridge, it’ll get watery because of the zucchini.  DON’T WORRY!  just toss and serve without all the juice.  use tongs to separate the zucchini from its watery mess. it’s SO good.

i hope you like this!  i’m very proud of it.

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