As usual, I’m a little late on the bandwagon for this post. The humble zucchini noodles have been around the web-o-sphere for some time now with the very fancy (and expensive) spiralizers. I wasn’t ready to commit to such a large piece of equipment for yet again, one task, until I saw Liz’s easy Zucchini Noodles with Parmesan using a hand-held spiralizer. Now that’s something I can definitely get my head around! So I bought a cheap and cheerful version ($3) thinking if I liked it, I would go ahead and splurge for the OXO version ($15) and take the cheap and cheerful version to the cottage!
We’ve actually been making zucchini noodles using a simple mandoline and the taste was fine but they really didn’t resemble noodles too well. So when I started seeing the curlier noodles made with this incredibly simple hand held version, I was smitten.
Did I love it? HELL YES! I’ve already made zucchini noodles a many, many times since purchasing the spiralizer and have been LOVING it. I loved it so much, I went out and purchased a good quality version as a hostess gift. I’m sure it’s much better quality and will likely last longer.
Zucchini Noodles with Walnut Pesto
- 2 small straight zucchinis
- 2 tbsp walnut pesto (recipe below), or pesto of choice
- 10 walnut halves
- freshly grated Parmesan Cheese
- Wash and dry the zucchinis. Microwave whole vegetable on high for 40 seconds each; microwaving warms the zucchini and softens it a bit so the noodles cut smoother.
- Spiralize both zucchinis using the small blade, cutting the very long lengths into spaghetti lengths. Microwave the zucchini noodles on high for about one minute to heat.
- Toss gently with the pesto and garnish with parmesan cheese and walnut halves.
A Kitchen Inspirations Original Recipe.
- 100 g walnut pieces
- 1 large bunch of fresh basil, washed and stems removed
- 1/4 cup EVOO, or more if desired
- 100 g freshly grated Parmesan Cheese
- Lightly toast the walnut pieces and allow to cool.
- In the bowl of a large food processor, add the basil, olive oil and cheese.
- Pulse until a desired consistency is achieved.
- Freeze pesto in about 1 tbsp ice cube containers and once frozen, remove and put into a zip lock baggy and return to the freezer. Use as required.
- I used to use the larger blade but honestly, the smaller blade results in linguine noodles.
- You can peel the zucchini but I like the contrast in texture and colour of the dark green peel. I did not test peeled zucchini in the initial microwave so you’ll have to tread lightly — you want to soften the zucchini and not turn it to mush.
- Use a combination of zucchini and summer squash (yellow zucchini) for more interest.
- Microwave the “noodles” to heat, you really don’t want to cook them through. It’s noodle texture you want with a slight crunch (al dente)!
- Pine nuts have been ridiculously expensive over the few years. The $15 bag I used to buy at Costco is now close to $30 at Costco. It comes from China. I have since refused to buy the Chinese product for a variety of reasons (this is the main one) so I am constantly on the lookout for good pesto nut/seed substitutions.
- If you prefer a more runny pesto, add more olive oil.
- ALWAYS clearly label nut products in the freezer so you don’t poison someone (unless you want to).