ZUCCHINI NOODLE PASTA WITH A CILANTRO PISTACHIO PESTO

 

Ingredients (Serves 4)

2 bunches of Cilantro

2 cups of raw pistachios

8 zucchinis

half a lemon

olive oil

Black pepper

Cayene pepper

Sea Salt

Preparation

As with most great recipes I feel that the key is simplicity and fresh ingredients.  To begin you will either need a spiralizer or a mandolin slicer to make the noodles.  Once you have made the noodles toss them in a strainer with sea salt and let them sit for 15 minutes,  pat dry with a paper towel. The more moisture you can pull out of the noodles the better.

For The pesto you will need to begin by pulling the cilantro leaves off of the stems. With two bunches it should come out to be about two packed cups of leaves.  Toss them into a strainer and rinse once finished.  Toss into a food processor, add 2 cups of pistachios, 1/4 cup of of extra virgin olive oil, squeeze half a lemon, add cayenne pepper, black pepper and sea salt to taste.  Blend in the processor and taste test.  Key to being a good chef is developing your own taste buds,  taste and add more ingredients if you see fit.

Bring a pot of salted water to boil. toss the noodles in for ONLY two minutes. Strain the noodles toss into a pan with the pesto and a dash of olive oil. For the recipe I like the simplicity of The noodles and pesto only.  Sliced cherry tomatoes are a nice touch though

*This is a vegan recipe,  Parmesan is a classic in most pesto’s,  I do not see it necessary in this recipe because of the richness of the pistachios.

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