Zucchini/courgette spaghetti is one of my summer favorite lunches. The fact that I love my Spiral Vegetable Slicer does also count. It is fun and easy to make the zucchini spaghetti, but you don’t need that kitchen gadget, you can also use a julienne peeler.
The pesto is of my favorites because the pumpkin seeds do not need to be soaked for hours before use. Before you use the pumpkin seeds you just toast them with a little salt before your grind them. I use my mini chopper but a food processor might even work faster.
We say zucchini and you say courgette 🙂
1 tbsp = 15 ml
- Pumpkin Pesto ingredients:
- ?1 cup / 2.3 dl pumpkin seeds toasted in a dry pan over medium heat and grinded
- 1 cup / 2.3 dl fresh basil leaves
- 3 tbsp extra virgin olive oil?splash of water
- 1 tbsp lemon juice?small clove of garlic, peeled & crushed
- ?salt & to taste pepper
- Zucchini Spaghetti ingredients:
- ?3-4 medium zucchini
- 2 apples
- A handful of chopped basil
- Pulse the seeds until they are the texture of rough breadcrumbs.
- Add basil, olive oil, water, lemon juice, garlic, salt, and pepper. Turn the mini chopper/food processor onto high/turbo until you have a smooth paste.
- Make the zucchini spaghetti either with a julienne peeler, make long lengthwise strands of zucchini, avoiding peeling the centers if they’re a bit seedy or with a spiralizer, follow the instructions carefully.
- Place zucchini “spaghetti” in a large bowl and mix with a heavy pinch of salt.
- Let the zucchini sit for about 5 minutes so that the salt can soften the noodles ever so slightly.
- Pit and slice the apples while you wait.
- Toss the zucchini spaghetti with most of the pesto until strands are evenly coated.
- Arrange the apples on top and tear pieces of basil to finish it off. Garnish with some extra bits of pesto if you like.
- Serve and eat immediately.
Photo credit: CJ Anderson