Zoodles With Basil Pesto
If you are not a fan of zucchini noodles, by all means, use cooked pasta.
2 servings
Ingredients
2 zucchini
2 tablespoons butter
1/4 cup basil pesto, see recipe below
1/2 cup grated Parmesan cheese
Directions
Cut the base end off the zucchini and use the other end to hold while the zucchini turns in the gadget.
Place the zoodles on a double thick layer of paper towels to dry.
In a large skillet, heat the butter and, then, add the zucchini noodles; toss for 2-3 minutes. Add the cheese and pesto sauce; toss the zoodles until completely covered in pesto.
Basil Pesto
Ingredients
4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Directions
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.
Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.
Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.
Caprese Salad
2-3 servings
Ingredients
2 large vine ripe tomatoes
4 oz fresh mozzarella
Black Olives
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin
Directions
Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with the olive oil.
Scatter a few olives around the serving plate and serve.
Grilled Ribeye Steak
2 servings
Ingredients
1 ¼ lb bone-in Ribeye steak
2 teaspoons steak seasoning (I use Pensey’s)
1 tablespoon butter
Directions
Press the steak seasoning onto the steak and let it sit at room temperature for one hour before grilling.
Preheat an outdoor grill or a stovetop grill pan. Oil the grill.
Place the steak on the grill and cook for 4 minutes. Turn the steak over and grill for 3 minutes for medium-rare or 4-5 minutes for medium.
Remove to a plate and place the butter on top of the steak. Let rest 5 minutes before slicing.
Barbara Ferg Carter
Zoodles!?! I never heard of these before but I will try them when my houseguests arrive!!! Sounds delicious! Again, thanks to you, Jovina.
Jovina Coughlin
Thank you, Barbara. Yes, zoodles (zucchini noodles) are very popular these days.
For the Love of Cooking
A delicious meal! Love the pesto with pistachios.
Marisa Franca
How do I love thee basil — let me count the ways. The first would be I’d wear you as perfume. Dishes certainly taste better with basil. And zoodles are our favorite way to eat zucchini. We even have a small zoodler we take with us when we travel. A great meal for summer, Jovina.
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Our Growing Paynes
Great use of basil. We have a bunch in our garden that we are desperately trying to keep from bolting. Not easy!
Jovina Coughlin
If you like pesto, you can use up quite a bit. Stores well in the freezer for winter.
Our Growing Paynes
Yes, that’s on my list to make. 🙂
Snapshotsincursive
My basil is in abundance. It’s time. 🌿🌱🍃