Recently Big and I began our journey to eating cleaner. I wanted to bring in more real food and get rid of food that has so many ingredients in it that I can’t even pronounce. The worst is trying to say them!
I have been seeing Zoodles on Pinterest and other social media networks. They seemed to be the “hot” thing. I was intrigued, but not impressed. Initially that is.
You may ask, what the heck is a zoodle. It is a “noodle” made from zucchini. Making zoodles is easy work when you have a spiralizer. I enjoy making and eating them and think they taste great. Many use them as a grain free alternative to pasta. If you are counting calories, making zoodles are a great alternative.
When I saw a recipe for zoodles with cilantro pesto, I knew it was time to order a spiralizer. I love pretty much anything with cilantro on it.
Lucky for me, Amazon (who I partner with. I receive a small commission if you purchase something when you click on a link) had a flash sale. I immediately ordered a Paderno World Cuisine Spiralizer.
I thought I would hear some complaints from Big when I served this dish. She is an old school pasta eater and at times she is not ready to change. Guess what? She loved this recipe!
How to make Zoodles with Cilantro Pesto
- 2 large zucchini, trimmed
- 1/4 tsp sea salt
- 1 cup packed fresh cilantro
- 1 1/2 TBL Parmesan cheese
- Juice of ½ lemon
- 2 small cloves garlic
- 1/2 tsp dried oregano
- 2 TBL extra-virgin olive oil, divided
- Following the directions that come with your spiralizer, create your zoodles. Cut any that may be especially long.
- Lay paper towels on a cookie sheet and spread the zoodles on the paper towels. Sprinkle them with 1/4 tsp sea salt. This will draw the liquid out of the "noodles". Let them sit and sweat for about 30 to 45 minutes so the water draws out,
- Squeeze out excess moisture and place them on a clean set of paper towels.
- In a food processor, pulse cilantro, parmesan cheese, lemon juice, garlic and oregano. While the machine is running, add 1 TBL olive oil.
- In a skillet, add 1 TBL extra virgin olive oil. Let it heat up. Add zoodles, cook for 2 to 3 minutes, until slightly softened. Remove from heat; toss with pesto.
I really do love this recipe. I can see us having it many times. I am also a bit crazy about my spiralizer. I have used it to make oven baked sweet potato strings and a cucumber salad that is to die for. I will be sharing those recipes soon.
When you give this a try, trust me you want to make this recipe, leave me a comment below. I love hearing what you think of recipes that I share. Heck, I just love hearing from you!