This salad was served at our local PCC several times this summer. The first time I had it, they had cut long ribbon-like noodles. The second time, it was cut more like I have done it here, except with more of a spiral noodle cut. I liked it EVERY way I had it.
Re-making this salad proved to be fairly simple. Make a basic pesto with sun-dried tomatoes thrown in and leave out the pine nuts and the parmesan, then toss it with your zucchini noodles/ribbons and you’re good to go. The one at PCC had almonds in it, too, but I liked mine better without them.
Pesto Zucchini “Noodle” Salad
about a lb. of zucchini (usually takes 3-4 medium zukes for me)
2 cups of lightly packed basil
2-4 T olive oil
2-4 cloves of minced garlic
2-4 sundried tomatoes (In Oil)
1 Tbsp of lemon juice
lemon zest (1/2 lemon)
Sea Salt to taste
Make your zucchini into noodles, either with a mandoline, a food processor or a cheese grater. Press the water out of them with a clean towel.
In a food processor, process all other ingredients (NOT ZUKES) to make the pesto. Mix pesto with zucchini and refrigerate for an hour or two.
I took this to a few different events this summer and got rave reviews. People couldn’t believe how good the zucchini noodles were. It’s fresh and flavorful!