Pistou is a Provençal sauce made from cloves of garlic, fresh basil, and olive oil. Although usually served cold, it can also garnish soups or create a delicious sauce for noodles of any kind. Like a pesto, I have added pistachios rather than pine nuts because their unique flavor enriches the pistou and goes well with the earthiness of the zucchini and the sweetness of the butternut squash. This recipe is gluten-free, diabetic friendly and far lower in carbs than any pasta dish.
PRINT Squash ‘Noodles’ with Pistachio Pistou recipe from MS Word
Squash ‘Noodles’ with Pistachio Pistou
Yield: 2-3 servings
1 small butternut squash
1.5 cups fresh basil
5 cloves of garlic
3 tablespoons of extra virgin olive oil
Salt and cracked pepper to taste
Garnish: shaved parmesan and red pepper
Make the pistou by placing the ingredients in a blender set to puree. Use a Paderno™ Turning Slicer or a mandolin to make ‘noodles’ with the squash (peel and remove seeds from the butternut squash). Add the pistou to a wok or sauté pan and add squash noodles. Use tongs to mix while cooking till all your ‘noodles’ are coated (about 2 minutes). Portion, serve and garnish with shaved parmesan.
Optional: Julienned red peppers
© 2014 Aron David Bradley