Zucchini Noodles with Pisto of garlic scapes and Marcona almonds - Olive Oils from Spain
Prepare zucchini noodles, blanch, shock in ice bath, toss with pesto. Serve with EVOO, Manchego, and dill. Recipe by Seamus Mullen.
Ingredients
- 2 TBSP. Kosher Salt
- 4 ea. Zucchini, spiralized
- ½ cup
- .25oz. Aged Manchego, micro planed
- Dill to taste
- , to taste
- Fresh ground pepper to taste
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