I am so notí? ?í? supposed to be spending my time on blogging right now..but I simply can not help it. I am busy reading studies and literature for my BA and my head is filled with studies about fat composition, cholesterol, low carb diets etc. all very exciting stuff, do not get me wrong, but it still does not beat writing and dreaming about food. And now I couldn’t keep my hands on the books and away from the computer any more, so here you have it – this weeks awesome recipe, filled with gorgeous, groovy and very BA-friendly fats of course.
I have had the idea for this recipe in my head, and my I-phone, for a while now and I thought it was about time I tried it out. This weekend I had the opportunity to cook the dish for a few friends and at the same time have a crowd of judges and a pregnant plate-hand-holding model (that is quite a title I know), and I am happy to confirm that the tough crowd of judges blog-approved the recipe.
I have once before shared a recipe withí? ?í? zucchini spaghettií? ?í? that have become very popular in this house and I am quite sure that this particular one will be repeated from now on and until the figs go out of season. It is a very easy dish to make as long as you have a julienne peeler or another tool to make the zucchini into green, cool spaghetti. And it is once again one of those recipes that embrace all of the unique diets we prefer to treat our bodies with. It is low in carb and high in healthy fats and it is paleo friendly. Leave out the serrano ham and add avocado instead and you have a vegetarian and vegan dish. And if you wanna go 100% raw, just leave the walnuts un-roasted and keep the zucchini away from the boiling water …and there you have it!
The pesto is quite delicious and simple. It can be adjusted according to you preference of sweetness and spicy. I added 1,5 whole medium strong chilis and next time I might add two. I always roast the nuts for more flavour and use olive oil due to health benefits and the distinct, delicious nutty flavour. The sun dried tomatoes add a bit of extra umami and you can add a few more if you like a sweeter pesto. All in all this pesto is a flavour explosion that accompanies the fresh and watery zucchini very well. It can be made in advance and keeps well in fridge for up to a week or more í? ?í? – and you might as well make a huge portion since it is perfect as a dipping sauce, spread and pasta sauce.
We enjoyed the dish with some slices of avocado and a soft boiled egg and it was perfect as a lunch for four. It feels you up but at the same time keep your stomach light. And the fresh figs pairs perfect with the salty serrano and the spicy pesto.
Zucchini Spaghetti with Walnut & Chilli Pesto
Serves 3-4í? ?í?
Walnut & Chilli Pesto
100 g walnuts
1/3 cup olive oil (75 ml)
2-3 sun dried tomatoes in oil
1-2 fresh red medium hot chillis, seeds removed
3-4 cloves of garlic
2-3 organic zucchinis, depending on size
Zest and juice from 1/2 organic lemon
100 g serrano ham, fried until crispy
2 fresh figs, in cubes
Options for a more filling dish: Avocado or eggs with a runny yolks
Preheat oven to 300 í? ?í? °F/150 í? ?í? °C. Roast the walnuts until golden 10-15 min.
Use a food processor or high speed blender to blend chili, dried tomatoes, olive oil, a pinch of salt and garlic until smooth. Add the roasted walnuts and pulse until you have a chunky pesto and season to taste.
Use a julienne peeler to make zucchini spaghetti. Finely chop the soft core of the zucchini and mix it with the rest of the spaghetti. Cover the spaghetti with boiling water for 2-3 min and drain. Mix the spaghetti with the lemon zest and juice.
Stir in all of the walnut and chilli pesto. Gently mix it with fresh figs and crispy serrano. If you are very hungry serve it with some slices of avocado and a soft boiled egg. Enjoy.