Zucchini Noodles with Pesto

This is a fresh salad that’s perfect for this heat wave we’re having right now. I found the recipe on Tea & Cookies. I wasn’t sure I’d like the dried tomatoes at first, but it turns out they were really good in this. My only problem was that my mandoline, which isn’t that great, made zucchini “noodles” that were too thick for my taste. But the salad itself was good! I topped it with parmesan, and I’m sure you could fiddle with the dressing a bit or add slivered almonds. I served it here with roasted pork tenderloin, but it would make a good lunch by itself, too.

2 medium-sized zucchini, about four to five cups.
1 large bunch of fresh basil leaves (about 3 cups)
1 or 2 cloves of garlic (start with one, add a second if you find you want more garlic flavour)
salt and pepper, to taste
1 cup dried or fresh tomatoes, sliced (if dried) or cut into chunks




Run the zucchini over a mandoline to create “noodles”.

Put basil and garlic in the bowl of a food processor. Process the herbs while drizzling olive oil in though the feeder tube until you see the consistency change from chopped to smooth, (somewhere between 1 to 2 Tbsp of oil). Add salt and pepper to taste.



Toss all together. Eat immediately.