Taste of Italy | Pesto Zoodles

May 24, 2016

After having spent the past month trying my hand at Spanish food (Tortilla EspañolaGazpacho, variety of products, Paella, etc) it's now time to be impressed by a product from Portugal. While Spain and Portugal have forever been on my travel bucket list, I will just have to make do with products and dishes from there until I get there (which to me is a fair compromise for now ;)).  

I love Extra Virgin Olive Oil (EVOO) and very generously use it in just about any dish. But when you get sent a gold award winning EVOO aka Azeite Esplendido, just about any dish wont cut it, but a (heart) winning recipe (most definitely) should be in order! And as I mentioned in this post, I am a HUGE fan of creamy pasta and when I make it at home, its mostly healthy. So heres presenting to you, a simple (and my all time favorite) dish that will more than please any taste bud - super healthy Zoodles (Zucchini Noodles) + just as healthy homemade pesto, made with drops of magic from Azeite Esplendido. Takes all of 10 minutes to make and a minute to devour…

Serves: 4
Prep time: 5 mins

  • 1 cup basil leaves 
  • 1 cup spinach leaves
  • 1 avocado
  • ¼ cup walnuts
  • 4-5 garlic cloves (if you are not a huge fan then only add a clove or 2) 
  •  ¼ cup EVOO
  • Juice of half a lemon 
  • Salt (add to taste)
  • Pepper (add to taste)
  1. Add all the ingredients to a food processor (or blender) and process until smooth
  2. Healthy and tasty pesto is ready - it's a great pasta sauce, sandwich spread or even a dip for crackers
Note: You can use the pesto immediately or put it in an airtight container and store in the fridge for a few days. If you want it to last longer freeze it into cubes and use it when you have a craving ;)

Serves: 4
Prep time: 5 mins

  • 4 zucchini 
  • 1 tablespoon EVOO
  • Pesto
  • Salt (add to taste)
  • Pepper (add to taste)
  • Lemon juice (add to taste) 
  • Sun dried or cherry tomatoes (unfortunately, I had run out of both when I made the dish) 
  • Roasted Pine nuts
  1. Trim the zucchini ends. Use a peeler or a spiralizer to turn the zucchini into noodles
  2. Add the pesto, tomatoes, EVOO, salt and pepper to zucchini noodles and toss until combined well
  3. Garnish with some pine nuts and basil leaves
Note: You can either serve the pesto zoodles cold or saute it for a minute and serve it warm. Be careful to not overcook it as the zucchini will soften quickly and lose its crunchy texture. 

Guilt-free-goodness ready in a jiffy. I made the dish this past Friday and took it to a friend's place for dinner. She said it was super-delicious and finger-licking good, and was even more thrilled to know that it was 100% healthy! While on the other hand, my darling hubs (who claims to love me more than I love him every chance he gets) didnt even so much as share more than 2 bites of the zoodles with me, I wonder who loves who more (I rest my case)!!!

Are you a fan of zoodles? If not, do try this recipe and tell me if it wins your heart or not :)

“Its not a diet, its called eating healthy”.

You Might Also Like