Zucchini Noodles with Garlic Scape Pesto

Zucchini Noodles with Garlic Scape Pesto

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 0 minutes  |  Serves: 4

For the Pesto:

• 10 garlic scapes, diced
• 1/3 cup raw walnuts
• 1/3 cup extra virgin olive oil
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon fine sea salt + Pepper

For the Zucchini Noodles:

• 4 medium-small zucchini, ends trimmed
• 2 cups fresh english peas, blanched (can sub frozen peas too!)
• 1/3 cup pine nuts
• 1/3 cup fresh mint leaves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 Tablespoon extra virgin olive oil
• Fine sea salt and pepper to taste

1. Prepare the pesto by adding all of the ingredients except the oil to a food processor. With the motor running slowly add the olive oil.  Process until smooth. Taste test and adjust seasonings if necessary. If the pesto is too thick add a little more oil or a few tablespoons of water. Set aside.
2. If you’re using fresh peas blanch them in boiling water until bright green and tender. If your using frozen peas thaw and blanch if necessary.
3. Use a julienne peeler, spirilizer, or mandoline to slice the zucchini into noodles. Place zucchini noodles in a large bowl. Toss with pesto, peas, mint, pine nuts, crushed red pepper flakes, salt and pepper. Drizzle with a tablespoon more of olive oil and serve.

Notes

• If you do not have garlic scapes use your favorite pesto recipe instead
• Use this recipe as a guide and adjust measurements and ingredients as necessary.
• Always taste test as you go.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.