Ingredients
3 or 4 Jersey Fresh zucchini, spiralized
For Pesto:
2 cups Jersey Fresh basil leaves
1 cup Jersey Fresh parsley leaves
3 cloves Jersey Fresh garlic
¾ cup Olive oil
½ tsp kosher salt
2 TB butter
½ cup mozzarella, torn or cut into small dice
¼ cup grated parmesan cheese
Salt & pepper to taste
Steps
Method:
To make pesto, combine all ingredients except the oil in the bowl of a blender or food processor and blend, streaming the olive oil until just combined. Taste and adjust seasoning and blend more if necessary.
Heat a large sauté pan over medium high heat and add in approximately 2 Tbsp of olive oil, get the pan smoking hot and add in the Zucchini noodle. Toss the noodles around quickly for one minute and then add in ½ cup pesto. Let the pesto and noodles combine and add more pesto to create a sauce. Add in mozzarella and turn off the heat. Stir in parmesan cheese and twirl into a bowl for serving. Top with more parmesan if desired and a sprig of basil.
To make pesto, combine all ingredients except the oil in the bowl of a blender or food processor and blend, streaming the olive oil until just combined. Taste and adjust seasoning and blend more if necessary.
Heat a large sauté pan over medium high heat and add in approximately 2 Tbsp of olive oil, get the pan smoking hot and add in the Zucchini noodle. Toss the noodles around quickly for one minute and then add in ½ cup pesto. Let the pesto and noodles combine and add more pesto to create a sauce. Add in mozzarella and turn off the heat. Stir in parmesan cheese and twirl into a bowl for serving. Top with more parmesan if desired and a sprig of basil.