EST. 2011
Okay so… once we renovate our kitchen in ’23, I will be super excited to get more hands on in the photography department with recipes, but for now, the solo finale shot is what we are working with here.
This recipe is SO good. I have been trying to make zoodles work for a long time now. In my experience, it isn’t super easy! I have a slight gluten allergy, and Italian is my favorite, so try my best to work around this during the week. This dish is so flavorful and feels like such an indulgence even though it is super healthy. The dream.
for the pesto
1 basil bunch
3 garlic cloves
3/4 cup pistachios
Parmesan
1/2 cup olive oil
4 tbsp water
pinch of sea salt
pinch of pepper
—Mix all together in a food processor.
for the dukkah
makes 3/4 cup
3/4 cup unsalted pistachios
1/4 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
—Places all on the stove on medium heat for 4-5 minutes until fragrant and then mix in a food processor so that it has a seedy texture.
Zoodles
1 zuchhini
olive oil
sea salt
1 garlic clove
Method
I usually have a batch of my pesto and a jar of dukkah in the fridge as both are so delicious and versatile! So start with making these guys as they’re super quick and easy. Both are staples in our house.
For the zoodles—buy pre-cut (Whole Foods does this!) or use a spiralizer. Set in a pan with a drizzle of olive oil on medium heat to start to heat up. Add in slices of 1 garlic clove and stir around a bit for 3-4 minutes. Add in a few spoonfuls of pesto to heat up as well. After 3-4 minutes, it should be good to go! Throw in a bowl and top with a little parm, sea salt, pepper, and dukkah. SO yum! Enjoy x
