Zucchini “Spaghetti” with Basil, Arugula Pesto
In my culinary adventure that I have endured through my life, one thing I have realized is that the finest dishes of the world have occurred by necessity to eat provided what you have rather than having all resources available therefore great things are invented. Modern French and Italian food are based on peasant dishes. Many of the classics you learn in any culinary program are based on these dishes. This is one of those dishes.
In our community garden plot, we have a plethora of a few things: Zucchini, basil and mature arugula. I w have made several dishes with zucchini so I yearned to try something new. Sometimes ingredients creep into recipes because that is what I have around. Arugula was the player in this dish, yet it worked so well.
Pesto
- 1 1/2 cups fresh basil
- 1/2 cup arugula (spicier the better)
- 1/4 cup of nuts (I used Texas pecans pine nuts are standard but expensive)
- 3oz decent extra virgin olive oil
- 1/4 cup grated Romano or Parmigiano cheese
- 2 cloves garlic
“Spaghetti”
- 2 1/2 pounds shredded zucchini
- 2 shallots thinly sliced
- 1/2 tablespoon of salt
- 2 tablespoon olive oil plus drizzle of truffle oil
- Add basil, arugula, nuts, cheese and garlic to food processor.
- Start machine and add oil slowly and blend until incorporated
- set aside
- Shred zucchini with a julienne peeler or julienne attachment on your food processor
- Put zucchini in a strainer or colander with a bowl underneath and salt.
- Periodically press the zucchini to press liquid out. Let set at least 45 minutes.
- Heat oil over medium high heat in a large saute pan
- Add shallot and saute for a few minutes
- Add zucchini and saute for 2 minutes
- Add a majority of pesto and incorporate
- Season on with salt and pepper to taste
Served with grilled chicken, shrimp, or even a over easy egg over the top as I did