Zucchini Spirals with Basil Pesto + Red Pepper Coulis

September 3, 2008

Zucchini spirals are easy and fun to make. You can use any number of delicious pesto, like the basil pesto I used here, or pates to fill them. Red pepper coulis compliments the flavors of this dish. Serve this recipe as a fun finger-food appetizer [have napkins ready], or as a meal with a side salad.

Basil Pesto

1 cup fresh basil, rinsed
1 cup fresh flat leaf parsley, rinsed
½ cup pine nuts, unroasted
3 large garlic cloves, peeled
½ teaspoon sea salt
½ teaspoon black pepper, fresh ground
½ cup extra virgin olive oil

Add the basil, parsley leaves, pine nuts and garlic to a food process and pulse a few times to chop and mix the ingredients. Scrape down the sides of the food processor with a rubber spatula, if necessary. Add the sea salt, black pepper, and the olive oil in a constant stream while the food processor is running. Add more sea salt and pepper to taste, if desired.

Makes about 1 cup

Red Pepper Coulis

1 red pepper
2 tablespoons onion, chopped
1 tablespoon apple cider vinegar or fresh lemon juice
1 large garlic clove, peeled, chopped
½ teaspoon sea salt
Pinch of pepper

Add all ingredients to a food processor and process until well mixed and chopped. Place a fine mesh strainer over a bowl. Pour the red pepper mixture in the strainer. Use a spoon or rubber spatula to press the mixture against the strainer to push the juice through. Reserve the red pepper pulp for another use – keep refrigerated.

Makes about ½ cup

Zucchini Spirals

Zucchini spirals can be made a day in advance, cover and refrigerate until ready to use.

1 large zucchini, scrubbed

Using a mandoline or similar slicing device, cut the zucchini lengthwise into 1/8-inch slices. Arrange the slices on a clean working surface for assembly.

Option: To make the zucchini slice softer and more flexible, lay the zucchini slice on a dehydrator tray and place in a dehydrator for about 30 minutes.

Assembly

Using a teaspoon dot and spread each zucchini slice with basil pesto. Roll up each slice – starting from one end roll to the other.

Pour about 1 – 2 tablespoons of red pepper coulis among each plate and place zucchini spirals, seam side down, atop the coulis.

Serves 6 as an appetizer, 2 – 4 as an entrée

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Comments

13 Comments so far

hihorosie on September 3, 2008 Wednesday, 12:56 pm
amazing colors and beautiful presentation. Seems rather uncomplicated to make. I love pesto and zucchini and red pepper so this is a winner!

Heidi – Let me know if you try it and how you like it. The flavors compliment each other so well.
Giovanny Appetizer on September 3, 2008 Wednesday, 2:54 pm
Add about half of the basil and stir for a minute or two. Giovanny Appetizer
lisa on September 4, 2008 Thursday, 6:27 am
Just beautiful! This all works together so well.

Thank you Lisa.
Christiane on September 4, 2008 Thursday, 6:03 pm
Gorgeous picture, and it looks tasty to boot!

Thanks Christiane! It is an easy dish to make and all the flavors go so well together.
Zara on September 4, 2008 Thursday, 9:33 pm
I agree with everyone, the colors are amazing and it looks so appetizing.

Hi Zara – I hope you will try my little creation, it is delicious.
Maggie on September 7, 2008 Sunday, 2:05 pm
I made this for lunch today, and, not only did it taste great, it was beautiful, too! I had never made a coulis before, but I will certainly make them in the future. Thanks so much for posting this!!

Hi Maggie – Making coulis is so easy and I am happy you are pleased enough with the results to want to make it again, and, I am thrilled you tried my recipe, enjoyed it. Thank you for sharing your feedback, I really appreciate it.
Julie's Raw Ambition on September 15, 2008 Monday, 6:32 am
I love this Ingrid, it’s so beautiful and looks absolutely delicious! Luv u girl!

Hello Julie – thank you and thanks for stopping by. :-) I think you will enjoy this recipe, the combination of flavors taste lovely.
Heather Maples on February 22, 2009 Sunday, 1:54 pm
I made the pesto and it’s just delicious, I do not even miss the Parmesan. I would like to make the whole thing in the future but don’t have the slicer appliance and wasn’t sure if I could cut the zucchini slim enough to get it working.
~Heather

Hi Heather – Do you have a spiral slicers? Alternatively, you could use that to make spaghetti noodles of the zucchini.
linda on September 2, 2009 Wednesday, 2:40 pm
I made this as the main dish for a dinner gathering and it was a smash hit! the guests got a peak of the dishes before dinner and they couldn’t get over how beautiful it was. the aromas filled the air and all were delighted. the dinner conversation was all about the food. the next evening I had some leftovers so I spiraled the zucchini, threw in the rest of the pesto and the red pepper coulis along with the pulp and it was sooooooooo delicious! thanks again!!! Did I mention you are a genius?
Lauren Michelle Kinsey, Awakening Raw Beauty (Chef Raw-La-La) on September 3, 2009 Thursday, 9:55 am
Inspirational! Sensational! Thank you!
Kristen's Raw on September 3, 2009 Thursday, 7:15 pm
I just want to take a huge gushy bite!
KRISTEN'S RAW on September 3, 2009 Thursday, 7:16 pm
hhmmmmmm! YUM!
laura on January 24, 2010 Sunday, 1:08 pm
this looks delicious – i’ve tried zucchini with pesto and raw marinara before, but never this red pepper coulis.

so, what would you recommend doing with the leftover pulp??

@heather – i don’t have a spiralizer or mandoline either, but i usually use either the slicing side on my grating block (a cheap and endlessly useful kitchen accessory) or a vegetable peeler, which works beautifully.

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