Zucchini Noodles with Green Chile Miso Pesto
In another attempt to beat the heat we whipped up this insanely delicious no-cook meal. I was inspired by a recipe for a soba noodle bowl in the most recent issue of Bon Appétit Magazine and I could not be more pleased with how this turned out! I used their recipe as a basic guideline and went to town adding my own flair—a little tahini in the green pepper pesto– zucchini and turnip “noodles” instead of soba–hard boiled eggs for protein. This meal was a home-run in the flavor department and I cannot wait to whip up this unique pesto more often this summer. As far as the “noodles” go— you could do half soba noodles half zucchini if you are skeptical about zucchini noodles being hearty enough (we may do that next time when it’s cool enough to turn the stove back on!) with that being said, this raw version was just perfect. We added julienned turnips to the zucchini because they hold less water and add a lovely crunch. However, If you only have zucchini that will work just fine! This recipe gave us a great excuse to whip out our spiralizer (which we think is a mandatory kitchen tool for anyone who joins a CSA) and went to town with this simple meal.
Cheers to a “beat the heat” kind of dinner!
Zucchini Noodles with Green Chile Miso Pest
Prep Time: 15 min Cook Time: 0 min Serves: 4
- 2 medium-small zucchini, julienned
- 1-2 medium-sized salad turnips, julienned
- 1 serrano chile, sliced into thin rounds (remove seeds for less heat)
- 1 scallion, white and green parts, thinly sliced
- hard boiled eggs for serving
- toasted sesame seeds for serving
- 1 garlic clove, chopped
- 2 serrano chiles, seeded and roughly chopped
- 2 scallions, white and light green parts only, roughly chopped
- 2 tablespoons white miso
- 1 tablespoon tahini
- 1 1/2 tablespoons lime juice
- 1 teaspoon toasted sesame oil
- 1 1/2 cups packed basil leaves, roughly chopped, plus addition torn leaves for serving
- 1 1/2 cups packed cilantro, roughly chopped plus addition torn leaves for serving
- Toss the zucchini and turnip noodles with the serrano and scallion in a large bowl and set aside.
- In the bowl of food processor add the garlic, serrano chiles and scallions and process until roughly chopped. Add the miso, tahini, lime juice, sesame oil, basil and cilantro. Process until roughly chopped. Add water, 1 tablespoon at a time (being careful not to add too much–you want a slightly thicker sauce) until you reach a smooth and creamy consistency. Taste test and adjust flavors as needed.
- Toss the pesto with the veggie noodles, reserved basil and cilantro leaves, and serve with hard boiled eggs and toasted sesame seeds. Season with salt and pepper as necessary.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go