Zucchini Noodles with Garlic Scape and Pistachio Pesto

Chef Seamus Mullen is making a healthy and delicious dish homemade pesto.

Ingredients for Pistachio Pesto (Makes about 1 1/4 cup)

  • 1 small bunch garlic scapes, tops and tough bottoms trimmed (OR 1 bunch garlic and 1 garlic clove)
  • 1/3 cup shelled unsalted pistachios
  • 3 tablespoons packed fresh flat-leaf parsley leaves
  • 3 tablespoons packed fresh mint leaves
  • 3 tablespoons packed fresh dill
  • Zest and juice of 2 lemons
  • 9 small anchovy fillets
  • ½ cup extra-virgin olive oil
  • Coarse sea salt and freshly ground black pepper

Ingredients for Zucchini Noodles with Garlic Scape and Pistachio Pesto (Serves 2)

  • 2 medium zucchini, spiralized into spaghetti-like noodles or julienned lengthwise
  • Kosher Salt
  • ¼ cup Garlic Scape and Pistachio Pesto
  • Parmesan cheese
  • Dill leaves
  • Jacobsen flake finishing sea salt
  • Extra-virgin olive oil

Zucchini Noodles with Pistachio Pesto - Home & Family

Directions for Pesto

1. Bring a small saucepan of water to boil. Fill a bowl with ice and water. Cut the garlic scapes into 2-inch lengths. Add to the boiling water and cook until bright green, about 30 seconds. Drain and immediately transfer to the ice water. When cool, drain again. Dry in a salad spinner or by patting with paper towels.

2. In a small skillet, toast the pistachios over high heat, shaking the pan often to prevent nuts from burning, until golden brown and fragrant, about 3 minutes. Let cool completely.

3. In a food processor or blender, combine the blanched scapes, parsley, mint, dill, lemon zest, anchovies, olive oil, and a pinch of pepper. Puree until smooth, scraping the bowl occasionally. Add the pistachios and pulse until the nuts are very finely chopped. Season with salt.

Directions for Zucchini Noodles with Garlic Scape and Pistachio Pesto

1. Bring a large saucepan of generously salted water to a boil. Fill a large bowl with generously salted water and ice. Drop the zucchini into the boiling water, let it sit for 5 seconds, and transfer to the ice water. When cold, lift it into a salad spinner. Spin dry.
2. Put the noodles in a large bowl and drizzle the pesto on top. Gently toss with chopsticks until the noodles are evenly coated.
3. Divide between serving plates. Grate Parmesan on top, then scatter with dill and finishing sea salt. Drizzle with olive oil and serve immediately.

Technique Tip: I love cooking vegetables over gentle heat in the summer. I’ll throw a dried chile, thyme, and lemon peel into olive oil in a skillet and heat it over medium-low before adding some cherry tomatoes, summer squash, and snap peas. Gently sweating the vegetables without letting them brown keeps the colors bright and the flavor and texture super light and delicate. Crack a few fresh eggs into the pan and delicately scramble, and you’ve got a perfect lunch or breakfast. Keep the heat low and the cooking slow!

Get more information about this episode >>