Zoodles with Red Pepper Pesto

It’s still summer on the calendar over here and we have another recipe for a delicious veggie dish! We’re still using up those zucchini! This dish is just as good served cold and it is served hot, so feel free to make it ahead. You can find almost all of the ingredients still in season at your local farmers’ market, so get them before summer is officially over and we’re forced into sweaters and pumpkin spice everything!

Zoodles with Red Pepper Pesto

Ingredients:

5 tbsp olive oil, divided

1 large onion, diced

2 red bell peppers, diced

2 cloves garlic, minced

1/2 cup toasted almonds

2 tsp balsamic vinegar

1/2 tsp salt

1/2 tsp pepper

4 medium zucchini

Several sprigs fresh basil, for serving

Add about 2 tablespoons of olive oil to a large skillet and heat over medium until the oil shimmers and coats the bottom of the pan. Add the diced onion and cook for 5 minutes until softened. Heat should be low enough that onion doesn’t brown.

Lower heat slightly. add the bell pepper and garlic, and saute for 15 minutes, stirring occasionally. Pepper and onion should soften, but not brown. Let cool slightly.

Add almonds to the bowl of a food processor and process until mostly broken down. Add pepper and onion mixture, balsamic vinegar, 1 tbsp olive oil, and salt and pepper. Process until smooth, 30-60 seconds or so. Taste for seasoning and add more salt and pepper if needed.

If you have a spiralizer or julienne peeler, use it to spiralize the zucchini into noodles. If not, cut the zucchini into the thinnest planks you can manage and then cut the planks into the thinnest strips. Add about 2 more tablespoons of olive oil to a large skillet and heat about over medium until the oil shimmers and coats the bottom of the pan. Saute zuchinni noodles 3-5 minutes until slightly softened, working in two batches. You’ll probably need to increase  the cooking time if you cut the zucchini into strips by hand as they’re likely thicker.

Serve zucchini noodles topped with the pesto and garnish with fresh basil torn into pieces or snipped into strips. The zoodles are also delicious served cold.

#FoodieFriday

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