Pesto Zucchini “Noodles”
1-2 zucchini or summer squash
1 bunch spinach 1 bunch arugula
1⁄2 cup Parmesan, grated
1⁄2 cup pine nuts, toasted
juice from 1 lemon
1⁄2 cup extra virgin olive oil
1⁄2 tsp sea salt
Wash and dry the spinach and arugula thoroughly. Place it in the bowl of a food processor with the lemon juice, pine nuts, salt, pepper and cheese. Pulse until finely chopped. With the motor running, slowly add the olive oil to form a smooth, thick paste.
Cut zucchini in half. Then slice each half lengthwise very thinly and stack each slice (You can also use a vegetable peeler and try and rotate around the zucchini, so that each strip has some skin and mostly flesh.). Next slice thin “noodles” lengthwise and set in a bowl. Gently toss the noodles with a couple of tablespoons or more of the pesto until well coated. Serve garnished with a sprinkle of Parmesan and a drizzle of olive oil.
Note: This recipe makes extra pesto—it freezes well.