For this recipe, you will need this spiral slicer. Alternatively, use regular pasta instead of zucchini noodles.
Zettucine with Basil Sage Pesto
2 large zucchini
2 cups fresh basil
10-12 fresh sage leaves
2 cloves fresh garlic
1/2 teaspoon himalayan salt
fresh ground pepper
1/4 cup pine nuts, toasted
zest + juice of 1 lemon
1/2 cup olive oil (or more to taste)
fresh parmesan, to taste
Get some salted water boiling on the stove in a medium pot.
Wash the zucchini and trim both ends. Pierce the fat end of a zucchini onto the spiked grip, jam the other end into the corer, and let ‘er rip! Crank that handle fast and watch the noodles effortlessly come to life. Remove the core left behind, and repeat with the second zucchini. Congrats, you now have zettucine.
Drop the zettucine into the boiling water and cook for 15 minutes for al dente, 20 for softer noodles.
Put your basil, sage, garlic, salt, pepper, pine nuts, and lemon into a food processor and pulse, scraping the sides as needed, until the basil is very finely minced. With the motor running, slowly pour the olive oil in, watching as the liquid pulls it all together into a glistening, fragrant sauce. Use your own taste here – add more oil for a thinner pesto, less oil for a thicker. Do what you like, anywhere from 1/2 – 1 cup or more. If you have more mouths to feed, add more oil. :) (Tip: if you really don’t like the pesto to separate , add a 1/4 teaspoon of dry mustard. It will act as an emulsifier.)
When the zettucine is cooked to your liking, drain it into a colander and then throw it right back into the hot pot. Pour the pesto over the noodles and toss briefly to combine. Plate it family style or individually and grate a little parmesan over the top. Enjoy immediately.