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  • Catherine Irvin

"Bugatti" Pesto Zoodles (with salmon)


It’s no secret, betches love zoodles because betches will do anything to cut carbs.

But many don't realize zucchini has a high water content, so it’s important to drain it of its bloating misery. Sprinkle your zucchini noodles (zoodles) with salt and let them lay on a bed of paper towels. After about 30 minutes, lightly press down on the zoodles to drain some of the moisture. Little to no oil in addition to high heat will also ensure non-soggy zoodles.

A note on PESTO- Would you ever put non-premium gas in your Bugatti ? A) No B) you shouldn't own one if your answer to A was "yes."or C) I don't own a Bugatti, why are you asking? A good pesto obviously starts with fresh basil, but must be accompanied by an even better olive oil. There are many affordable shortcuts when shopping for food but olive oil should never be one of them. Have respect for yourself and use an aromatic olive oil in your dishes. If it’s sounding off in the store, it’s certain to sound-off in your food. And if you want to buy the cheap stuff, take a walk down the dish soap aisle and I’m sure that’d work too.

A note on LOCATELLI - Romano Cheese is extremely salty, so save yourself high blood pressure and season the pesto with pepper only.

XO//CATH

-THE RECIPE-

1 package zoodles

for the pesto...

1/2 cup basil

1/4 cup extra virgin olive oil

2 garlic cloves

1 tsp. pepper

1/4 cup Locatelli Romano cheese

Pulse the pesto ingredients about 3-4 times. Pour into a bowl and use a spoon to crush the remaining pesto. Using a combination of pulsing and crushing will ensure varied texture for the pesto.

In a saucepan, cook zoodles on high heat for about 5 mins or until slightly browned. Oil in pan is optional. Do not overwork them!

Fold pesto into zoodles and serve with freshly grated Romano cheese on top.


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