Zucchini Pesto Pasta With Chef Alex Thomopoulos

Zucchini Pesto Pasta With Chef Alex Thomopoulos


  • 4 large zucchini (preferably organic)
  • 1 bunch Italian parsley (about 2 cups)
  • 1 bunch basil (about 3 cups)
  • 2 garlic cloves
  • 11/2 cups extra virgin olive oil
  • Sea salt and pepper


  • Fresh grated Parmesan cheese
  • Crushed red pepper
  • Fresh lemon juice

  1. Using a mandolin with a "toothed" blade, slice zucchini into long noodle-like shapes.
  2. If you don't have a mandolin to do this, use a vegetable peeler and create long papardelle-like ribbons. Place zucchini into a big bowl. Season with ¼ teaspoon of salt and fresh cracked pepper. Mix well and set aside.
  3. In a food processor, add Italian parsley, basil, garlic cloves, and a pinch of salt. Pulse several times to combine. Turn the machine on and slowly drizzle in the olive oil. Add ½ cup of pesto to the zucchini pasta. Mix to combine. Add more sauce if so desired. Serve right away or cover tightly and let it marinate for a few hours.
  4. Garnish with Parmesan cheese, red pepper and a squeeze of fresh lemon juice.

Alex Thomopoulos Zucchini Pasta

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