Imagine a rich bowl of spaghetti…. with your coveted pasta sauce and toppings… and feeling light and like a million bucks. If you are down, this Joyce Chen spiral slicer will do you wonders! It turns a fresh zucchini into long spaghetti strands!!!! Or as I like to call them, spaSKINNY strands 😉
- 2 freshly washed large zucchinis; try to find some that are not curved.
- 2 cups washed fresh basil
- 1/2 cup raw walnuts
- 2 cloves fresh garlic
- Juice of 1/2 lemon
- 1/4 cup extra virgin olive oil
- Sea salt and fresh ground pepper to taste
- 1 handful of baby cherry tomatoes
- Whip out your spiral slicer! (Carefully, though, the blades are sharp.)
- Follow directions according to the slicer in order to turn your zucchini into spaghetti strands. For the Joyce Chen one that I use/love, I cut the ends off the zucchinis, then I cut each zucchini in half, so you have shorter lengths to work with. I like my spaskinny to include the zucchini skin, but feel free to peel yours if you so prefer.
- Combine basil, walnuts, garlic, lemon juice, olive oil, sea salt, and black pepper in a food processor until the mixture becomes a beautiful pesto sauce.
- Using your hands, lightly mix the spakinny and the pesto until evenly distributed.
- Top with chopped cherry tomatoes.
- HOW COOL!?
This Joyce Chen spiral slicer makes such beautiful spaghetti strands out of any long vegetable; it’s worth $20 or so. (P.S. lookie, you can see my dad’s head watching the game in the background.) Go Kings!