1 cup packed basil leaves
⅓ cup chopped walnuts
zest of one lemon
2 cloves garlic
1 tablespoon extra virgin olive oil
½ cup Cabot Plain Greek Yogurt
2 ounces Cabot Alpine Cheddar, crumbled
salt and pepper, to taste
3 (9 to 10 ounce each) medium zucchini
2 tablespoons extra virgin olive oil
1 ounce Cabot Alpine Cheddar, crumbled for serving
COMBINE basil, walnuts, lemon zest, garlic, olive oil, yogurt and cheddar in your blender or food processor.
BLEND or process just until combined into a coarse, but creamy paste. Add salt and pepper to taste.
Create zoodles, or noodles, with the zucchini using either a spiralizer or a mandolin with a julienne attachment.
HEAT 2 tablespoons of olive oil in a large sauté pan. Add the zoodles and gently cook for just about 4 to 5 minutes over medium-high heat, tossing frequently. Remove the pan from the heat and add the pesto sauce. Toss until the zoodles are well coated.
SERVE with additional crumbles of cheddar.
Recipe and photo courtesy of Caroline Hurley.