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Zucchini with pesto

Zucchini Noodles with Jalapeño Pesto

This recipe makes extra pesto. Leftovers will keep in the fridge for a week, or in the freezer for up to three months. Use it on pasta, sandwiches, sliced ripe tomatoes, or swirled into scrambled eggs. You can use Parmesan or pecorino in place of the Asiago cheese.
Servings 4
Author Turnip the Oven

Ingredients

  • 1/2 cup walnuts
  • 1 clove garlic chopped
  • 1 jalapeño 2-inch, remove the seeds for a milder version, stemmed and chopped
  • 1 cup grated Asiago cheese plus more for serving
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 heaping cups baby spinach
  • 2 heaping cups arugula
  • 1/2 cup extra virgin olive oil
  • 2 large zucchini
  • Chopped fresh parsley or basil for serving

Instructions

  1. In a food processor, combine the walnuts, garlic, jalapeño, 1 cup of cheese, salt, and pepper. Process until finely ground. Add the spinach and arugula and process until finely ground. With the motor running, slowly drizzle in the olive oil and process until smooth.
  2. Shred the zucchini on a spiralizer. Toss with some of the pesto and sprinkle with cheese and parsley or basil.

Recipe Notes

If you don't have a spiralizer, you can still make this dish! Cut the zucchini into long ribbons with a Y-peeler.