Posts Tagged ‘pine nuts’

Unrecipe of the Week: Zucchini Noodles With Deconstructed Pesto and Tomatoes

September 3, 2014


It’s the end of the season, and perhaps (no promises) the end of my posts about spiralized zucchini.  I admit it; I’m obsessed! It’s easy, it’s healthy, it tastes great and it is the perfect substitute for pasta.

I also love deconstructing pesto. In a classic pesto, the basil, garlic, pine nuts and parmesan cheese are all minced and mixed together. In this version, only the basil and garlic are emulsified, and the pinenuts and shaved parmesan are added separately, to give the dish a more interesting texture.

Zucchini Noodles With Deconstructed Pesto and Cherry Tomatoes:

Spiralize the zucchini. If you don’t have a spiralizer, you really need to get one, but in the meantime you can use a vegetable peeler, or the julienne blade on a mandolin or food processor to prepare the zucchini.

Now do you want one? Moving along….

Place the leaves from one head of basil into the work bowl of the food processor with a few garlic cloves and pulverize. With the machine running, drizzle in olive oil until it forms a smooth paste. Set aside.



Heat a little olive oil in a pan. Add zucchini noodles and quickly sauté them for a couple of minutes until they are heated through and barely softened. Stir in the basil oil mixture until the noodles are fully coated. Add several handfuls of toasted pine nuts, a quart of cherry tomatoes cut in half, and salt and pepper to taste.

Transfer the mixture to a serving bowl, toss with shaved parmesan cheese and enjoy!

photos: indigo jones instagram and hyperlapse video

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Unrecipe fo the Week:

July 3, 2012

I am craving vegetables these days, even more than ever. The markets are full of summer’s bounty, luring me in.  Although cauliflower is thought of as a winter vegetable, it is readily available year round.  It is a sturdy and versatile plant, capable of starring roles in soups, side dishes and even masquerades as mashed potatoes when boiled and pureed.

I like mine roasted, with a little olive oil, salt, pine nuts, and a dusting of parmesan cheese.

Roasted Cauliflower:

Clean cauliflower and break into florets. Toss with a little olive oil, and sprinkle with salt.

Place the florets in an oven proof pan or cookie sheet, and roast for about 25 minutes. Stir the cauliflower in the pan and toss in the pine-nuts. Roast for another 15 minutes or so, until the cauliflower is softened and slightly browned. Be careful not to let the nuts burn.

Sprinkle with parmesan cheese, and put back into the oven for a couple of minutes, until the cheese starts to melt.


photo: Glasshouse Images

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