Cucumber Noodles with Fresh Pesto
This super easy low-carb dish is a great way to savor the delicious, natural flavors of fresh cucumber, basil, garlic, and toasted pine nuts. Enjoy this dish on its own, or top with your favorite lean protein, such as grilled chicken or steamed fish, for a more satisfying meal.
Tip: For best results, use seedless cucumbers that are at least 1½” thick.
Servings: 4 servings
Total Prep Time: 15-20 minutes
4 large firm seedless cucumbers, peeled
½ c. fresh pesto*
Salt and pepper, to taste
Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer. Both Featured below.
Prepare fresh basil pesto per instructions (see bonus recipe in this package).
Using a spiral slicer, cut cucumbers into thick, long noodles. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the medium “chipper” blade to create slightly thicker strands).
Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels and gently blot to absorb excess moisture.
Place cucumber noodles in a medium, non-reactive bowl and top with fresh pesto. Toss gently to combine. Season with salt and pepper, to taste, and serve immediately.