I was inspired by a zucchini dish I had from the PCC deli, and I’ve finally figured out a way to use up all that zucchini that people love to share from their garden. And if you’re eating gluten-free and are missing pasta, you’ll love the noodle-like quality that the zucchini takes on after you marinate it for a couple hours.
- 3 medium zucchini
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/4 cup sundried tomatoes packed in oil
- 2 tablespoons oil from the sundried tomatoes
- 1 clove garlic
- 2-3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
Cut zucchini in half or in thirds (depending on how long you want the "noodles").
Slice the zucchini into very thin strips.
In a food processor or blender, add basil, pine nuts, sundried tomatoes, oil and garlic. Blend thoroughly and drizzle in olive oil as it's blending until it gets to desired texture. Add salt.
Add the pesto to the zucchini strips and toss until well coated. Refrigerate for 1-2 hours before eating. This keeps well in the refrigerator for 3-4 days.