Regular readers of this blog might have come to the conclusion that over at Château Paleovirtus we quite like Indian food. Bit of an understatement, actually, that.
We flipping well adore Indian food!
We also firmly believe that you can have too much of a good thing. Chalk one up for being brought up Lutheran / Methodist.
A change is as good as a rest, though, as they say, and sometimes the old taste buds need a short break from being constantly bombarded by pungent, robust flavours. Sort of the culinary equivalent of a roll in the snow or a dip into an ice-hole at regular intervals during a sauna, if you follow.
Today was, by mutual consent, deemed to be such a day.
So there I was, idly flicking through cookbooks, looking for inspiration. Eventually I came to a cookbook I hadn’t looked at for quite some time – “Delia Smith’s Winter Collection”.
Ms. Smith’s halo has slipped of late, thanks to her championing the use of such abominations as frozen mashed potato, but back in the 90s she was arguably at the top of her game – Winter Collection was proclaimed “Book of the Year” in the UK in 1996.
I’d forgotten just how dependent on booze and dairy the recipes in that particular tome were, but just as I was about to return it to the shelf, something caught me eye – a pesto made primarily from walnuts and parsley.
“Ooooh”, I thought , “I bet that’d go down a treat with zucchini spaghetti!”
Zucchini Spaghetti with Walnut and Parsley Pesto
Serves 3 – 4
- 300g walnuts
- 60g fresh flat leaf parsley
- 4 cloves of garlic, crushed
- olive oil
- salt and pepper to taste
- Blitz the walnuts in a food processor until very finely chopped, but not so fine they end up as walnut flour.
- Add the garlic. Process until well incorporated.
- Repeat this process for the parsley.
- Now comes the tricky bit. After seasoning the pesto to taste, with the processor running slowly add olive oil until you achieve the consistency you prefer. We, for example, prefer a slightly “drier”, less oily pesto, whereas some prefer it quite runny and visibly oily.
- That’s it. You’re good to go. Serve with zucchini spaghetti (see notes).
- Clan Paleovirtus are true garlic fiends. If you’re less keen on the stinking rose, you really should consider scaling back the garlic content somewhat.
- I prepare zucchini spaghetti with my trusty Westmark Spiromat.
- As an experiment, we tried blanching the zucchini spaghetti in boiling, salted water for 60 seconds, something that was agreed by all to have been a smart move, making them eat a whole lot better.
We’ll be doing this by default in future.
- Update – 6th. November 2014. We now microwave the zucchini noodles for approx. 45 seconds to 1 minute instead of blanching them. We found that you get all the benefits of the blanching, i.e. a hot rather than a cold noodle that takes on a sauce far better, but without any tendency to become watery, or any loss of volume or bulk.