- Bring a large pot of salted water to a boil. Prepare an ice bath
- Blanch the zucchini noodles for 5 seconds, then shock in an ice bath. Transfer to a salad spinner and spin to remove excess water.
- Place the zoodles in a large bowl and drizzle the pesto on top and gently toss with chop sticks or two forks until evenly coated.
- Divide on a large platter and finish with a drizzle of Extra Virgin Olive Oil from Spain, grated Manchego and fresh dill.
Recipe Credit: Seamus Mullen
, as presented at the 2019 Menus of Change®
Published with permission of the author. All rights reserved.