Real Food Live | Zucchini Pesto Pasta

Hey everyone! Hey guys! Welcome to another episode of Real Food Live. I'm your host

Talia Chai, and we have our lovely guest who makes regular appearances on the show and

is just wonderful, Nadia Comentes. And today we are making pesto pasta. However, this is

not your typical pasta because instead of noodles, we will be using zucchinis. Which

is amazing. I was obsessed last summer, I was obsessed with zucchini noodles. I discovered

them for the first time and they're so versatile. They are. Well, they're pretty neutral in

flavour I find. There's just so much you can do with them. And so that is going to be our

pasta instead of any of the typical pastas you may find in the grocery store. We're switching

it up and we're using vegetables instead. Are you guys excited? I'll be monitoring the

comments guys, so if you have questions about the recipe, the full recipe is posted in the

description below. But if you have additional questions, we are here for you. We're here

so shout them out. If you have any comments or just want to say hi, let us know you're

watching. Maybe let us know where you're watching from and we'll connect because that's the

whole beauty of doing a Facebook Live. It's true. Alright, so we're going to get started

And I have a blender here. You can also use a food processor. You may need a little more

liquid if you're using a blender, so we'll see how it goes. And we're going to make the

pasta and pesto. So ideally, do you need a high powered blender? What would be your

ideal appliance for this? Ideally, you'd want a large food processor because it's shallower

The surface area is bigger. It's larger than the blender surface area. And so when you're

blending big amounts of drier ingredients, the food processor is going to break it down

faster and more easily. Whereas a blender is more designed for liquidy ingredients

So more dry food processor, more liquidy blender. Kitchen Appliance is 101 guys. She's your

girl. We can make it work. We can make the blender work. Now, if you're blending things

that are less liquidy in a blender, I would say always put the most liquidy items in first

closest to the blade to keep it going. So this is extra virgin olive oil. I like to

give it a little smell. We love our olive oil. It's fruity, olive-y, just delightful

And that's going to go in first. And how much was that? That was half a cup. Okay. So that's

going to go in first and that's going to help to give our pesto the right consistency. Oh

my gosh, could you put this pesto on pizza? You could put this pesto on anything and everything

I'm not kidding. It's so good, you probably will want to eat it right out of the jar

I'm not being dramatic. I'm going to eat it. So we have our olive oil there and then

what I'm actually going to do is because we're using a blender, we're just going to chop

some of our ingredients a little bit just to break them down a little because this is

going to be really packed in. And what do we have here? So this is fresh basil. Oh yeah

it is because I can smell it and it smells good. Can you smell that? Basil is just one

of those ingredients that like, I love cooking with fresh herbs just because it adds so much

flavor to any recipe. So much flavor and to me, I mean you can usually get basil all

year round but it's usually most abundant in the summer and in the warmer months. You

can get those huge bunches in most grocery stores which I love. Which would be perfect

for this recipe. And it's perfect for this recipe because you need two packed cups which

is a lot. That is a lot. And normally when you buy herbs, it's best to use them right

away because I don't know about you, but if you buy a big bunch and you're like, I'll

just use a little sprig here and there. The rest of it goes to waste in your fridge. I

did do this for garnish once. Do you know what I'm saying? I only used a little bit and then I didn't use the whole thing. Exactly. And the other thing you can do is you can

grow basil at home which let's talk about that in a second. Yes! Hello! Oh we have some

viewers! Hey guys! Good morning! Thank you for watching, thank you for tuning in. Don't

forget we're making zucchini noodle pesto pasta, gluten free, vegan, dairy free, but

not flavor free. Super super delicious. But you just answered the question, Dr. A.H. Hello

and thank you for tuning in. Hello! I was wondering what we'll be doing and yeah so

we're doing a zucchini pasta with a delicious fresh pesto, basil pesto. Yes, a pesto sauce

and I've actually heard that some people call zucchini noodles zoodles. Zoodles! I used

to eat, this is shameful because I'm an acrobatic doctor and I probably, you know, I know the

error in my ways now, but I did used to eat zoodles. I knew you were going to say that

Well, you know, there's no shame in that game. Thank you. And I've, you know, I've learned

that now I can make my own zoodles. Yes you can! So this is freshly chopped spinach. Oh

It looks the same almost. Doesn't it? Yeah. I like to throw in as many greens into my

pesto as possible, but know that you can use any local greens that you have. Whatever's

growing seasonally, if you do have a garden, whatever you're growing in your garden like

kale would work well, arugula would work well. Okay. There's a lot of different options

I love it. We also have another question. Yes. From Alina. Hello Alina! Thank you for

tuning in and you have an excellent question because this happens to me, as I mentioned

before, I don't use my herb sauce enough usually. My basil always goes bad really fast. Any

storing tips? Yes. So you know when you buy your basil, well it depends on how you're

buying it, but if you buy it from a market, it's usually covered in dirt. The dirt actually

helps to keep it fresh. Oh! The dirt helps to preserve the basil. So because it helps

to keep it dry, it absorbs any excess moisture. Oh interesting. And it really prolongs the

life of your herbs. So I would say just take out what you want to use when you're ready

to use it. Wash and dry that, but leave the rest the way it is. And if your herbs are

already washed or there's not a lot of dirt on them. Should I go and get some dirt? And

put it on my herbs? Go into your garden, shovel some dirt, throw it on top. No, I would say

my favorite way to store herbs actually is to take a glass, let's say like this one here

but an actual glass that's clean, fill it with a little bit of water, like a vase, like

a flower vase, put your herbs in from the cut side down, like the stems are down, you

can even trim them, literally the way you would store flowers, you'd use a bouquet of

flowers. Trim the ends, place it in, and then I take, and there's water in the bottom, and

then I take a thin plastic bag and put it around the top and secure it with an elastic

band and put it in my fridge. That's awesome. And it keeps them fresh for weeks. Wow. It's

crazy. It's amazing. And then I just take it out and I'll just snip some of the herbs with

some little shears and then throw it in. It's so easy. That's amazing. I guess any soft

herbs like parsley, cilantro, basil. Dill? Dill for sure. My second favorite herb. Dill

for sure, yes. Okay. Yes, you can. So this is, and I guess the other way in my mind

what I'm thinking about is storage, is how I mentioned before, you guys can grow basil

at home. Yes. And if you have your own basil plant, then you can just take what you need

and guess what? It keeps on living. Well, it's in the dirt. It is in the dirt. In your

garden. In the dirt. And now I have one garlic clove and I'm just mincing this using a microplane

which you've seen on probably other episodes here. I have. So it's one of my favorite ways

to mince garlic. We also, if you've missed previous episodes, we had a couple comments

previously on if you can still re-watch these or where you can find our previous videos

You can find them all, if you're on your desktop, you can go to the, I guess it would be the

left hand side on the video area and if you're on mobile, you'll just see the video section

on the top header and you can click that and then all our past videos are saved there

So you can always watch them again. Yes, you can. I have some chopped walnuts here. Actually

they're not chopped, they're toasted and whole. Ooh, toasted. They are toasted. You want to

try one? Would you prefer them to be raw? From a health perspective, what is your thoughts

on that? From a health perspective, there are oils in it that can get a little bit damaged

by heat. However, I just toasted them at 350 degrees for 10 minutes in the oven, so

it's really not that long of a time, but honestly, it changes the flavor profile dramatically

I was just going to say, I can tell that it's toasted, but you haven't added any extra salt

or anything like that. No, no, no. No oil, no salt. I buy 100% raw nuts that have nothing

added and then I just put them on a baking sheet and toast them myself. Because, you're

right, in a lot of grocery stores, if you're buying them, oops, if you're buying them already

toasted, sometimes they add oils, they'll add salt. Or flavorings, things like that

Which just really, we don't need. Okay, so you've roasted them mostly from a flavor perspective

Yeah, they smell amazing. Oh no, this is going to be awesome. This is my breakfast this morning

guys. Me too. I'm really excited about this. I just find that when you're using raw walnuts

in certain raw dishes, it has a little bit of a bite in your mouth. It is. It has on

a stringent or a tannin-y aftertaste. Exactly. And so this is just a nice way to make them

a bit sweeter and have a bit of that roasted flavor in the pesto, which is really nice

And I love that it's a nice little healthy fat source. So we've got our olive oil as

a healthy fat, we've also got our walnuts. Yes, and I also think we have a comment. And

while you check the comments, I'm going to add some sea salt and I'm going to add some

ground pepper. Ooh, we have a question for you, Talia. Yes. Olga. Hi, Olga. Hey, Olga

Thank you for tuning in. Good morning. Yes. Olga says, first of all, it sounds delicious

I love pesto. Me too. She also, I obviously love pesto. She also asks, does it have to

be walnuts or can you use other nuts? What is the difference? Thank you. Great question

Traditionally, pesto is made with pine nuts. Ooh. So pine nuts, I would toast them a little

as well as a delicious, delicious, more traditional way to go. I like switching it up using walnuts

They have a little bit more of the health benefits and healthy fats, which is just so

nice to throw it into a recipe. If you can, why not? But you can actually get really creative

and you can use almost any nut that your imagination can come up with. So you could use pistachios

Oh, pistachios would be amazing. You could use cashews, toasted cashews. You could use

almonds. The pistachios would almost make it creamy. Yeah, and like green. Okay. The

green color. Oh wait, sorry, I mean cashews. Oh, the cashews. Make it creamy a little bit

I mean cashews, yeah, they do have a little more fat, so they would make it a little bit

more creamy, but you can really go as crazy as you want. And same thing with the greens

like we were saying. So right now we're using chopped basil and chopped spinach, but you

could use kale, you could use chard, arugula, mustard greens. I mean, really. The possibilities

are endless. You can get creative with this and it will taste absolutely delicious regardless

Now, traditionally in pesto they also use Parmesan cheese, like Parmigiano-Reggiano. Oh yes. The Italian way. Yes. Which I love so much. But if you're not eating dairy and

we like to try to show you options without dairy, this is a dairy-free version of the

pesto. So there's just no cheese, no substitute, but it's so delicious you'll never know. Okay

So if you did not have dairy intolerance, or you were totally fine with dairy, I am

personally totally fine with dairy, I could add some Parmesan if I would like. Yeah, I

would say like a quarter cup of shredded Parmesan. Fresh Parmesan? Parmesan cheese, fresh. Like

get it from the brick and use this microplane or whatever cheese grater you have to grate

it. And then I'm just zesting a lemon. So this is going to add like a bright flavor

and fragrant flavor to it. Yes, do we have any other questions? Rebecca says pistachios

it is, and I agree. Pistachios. I love pistachios. Pistachios and arugula would be such a good

combination. That would be an amazing combination. Pistachio basil arugula. That would be an

amazing combination. Killer combo. Also, Gloria. Hi Gloria, good morning. Hey Gloria. Gloria

asks can pine nuts or walnuts be frozen? That's a good question. Yeah. I don't think I know

the answer to that. I'm hoping you do. I do. Yes, they can. Yes. Yes, they can. Okay. Because

like we were saying, a lot of the nuts, the fats and the oils are very sensitive, so they'll

stay fresher if you store. I store my nuts in the fridge. Okay. But you could absolutely

store them in the freezer as well. Just keeping them cold will help to preserve the healthy

fats. Awesome. In them. So. Right. Because there's a sensitivity to like too hot. Yeah

And then also just being out and going bad over a period of time. Yes. Okay, so we added

the zest. Oops, there's a seed. The zest of. It's true. I'm going to squeeze it in here

first. Okay. The zest of the lemons. Do you have like a favorite squeezing? Just this

We're just going old school. We're just going for it. For this one. Don't need to be fancy

This is real food live. I mean, sometimes you just got to use your grip strength. I

like it. And that's it. And so this is going in and I see one seed, so don't worry. I'm

going to take that out. Okay. And this is so last time I was on the show with Talia

I don't often buy organic lemons. It's not one of the major fruits or vegetables that

you need to worry about because the skin is so thick. Yeah. But she made a really good

point when you are using the rind. Yeah. So when you're using the rind of a lemon, Talia

pointed out that you do probably want to be going with organic because you are going to be ingesting that portion. Yeah, so exactly. Why not? If you're going to be consuming the

almost the whole lemon, that's when I like to go organic. But you know, whatever you

can find. It's not the end of the world if you can't go organic. You're still getting

a lot of nutrients from the lemon. So it's like, do the best you can. That's, it's true

That's the most stress-free approach to healthy cooking. That is very true and I also think

it's great when, you know, anytime you're starting, say you're new to cooking with new

ingredients or you're trying to cook with healthier ingredients, doing whatever you

can and starting wherever you can is the best place to go. Yeah, it really is because

we all live in different parts of the world. We all have access to different things. So

you may see me using organic lemons which you just don't have access to. That's okay

Just use whatever lemons you have access to and that's totally fine. You know? And like

there are different things that are local to different parts of the world. This looks beautiful. Yeah, it looks like a salad in a blender. It's kind of like our mason jar

salad. It does look like, oh guys, if you missed our mason jar rainbow salad, you have

to check it out. It was so delicious. That was our last week's episode. You have to check

them out. Filled with flavor. They were beautiful. And now we're going to blend and we may have

to stop and start a bunch of times but we'll see how it goes. Okay, here we go. Okay, let's

see. Oh wait, chopstick. Let's try that. We're getting some movement. That's good because

that's the trick. Oh, yeah. How does this go? See how many of those we need to check

Great. Oh. Scary. Oh. Wow. Beautiful. Going a little. Okay. That's great. Okay, so that

was a wonderful success. That was a wonderful success. When you're doing dryer, you know

dishes and you're using a blender instead of a food processor, we mentioned this tip

before but I'm just going to reiterate because it makes a massive difference. Whatever liquid

you're using, put it in first at the bottom and then it'll be easy peasy. This goes for

smoothies too, guys. Yeah. Because I have gotten, my smoothies are super, super dense

I put like ten different things in my smoothies and I also put a lot of greens and frozen

berries. And previously, I was putting my almond milk over top of them and my blender

was freaking out and having a really hard time. Frozen berries, yes. God, I do the liquid

Especially frozen strawberries, they're so big. It's true. But it was giving it a hard

time but when I did start to put the almond milk in first, then it was very easy. Yes

Okay, so now I think we have another question. We do. And I'm going to pour this pesto in

here while you read it. Okay, Carrie, hi Carrie. Hey Carrie. Gave us a hot tip which

is an excellent tip. She said that if you're having a hard time squeezing the lemon to

get the lemon juice, you can put it in the microwave for a few seconds to make it easier to squeeze. Alright. It's an awesome tip. Thank you for the tip. And I guess you can

do that with limes too. You can also take it and it's hard to demonstrate because this

is, oh yeah, there we go. It's hard to demonstrate because this is, oh my gosh, isn't that good

You take the lemon and you roll it. That is so flavorful. Isn't it amazing? That is amazing

You put garlic, there was garlic in there as well, right? There was one clove of minced garlic. Guys, this is, I'm a pesto lover, so if you're someone who loves pesto like

me, this is amazing. And it doesn't have parmesan on it but I'm not missing it. I know. I'm

telling you, this is perfect. Wow. If you're vegan or dairy free. Oh my gosh. And there's

no added like fig cheese or cheese substitute or anything like that. No, you don't need

it. It's so flavorful. It's just good flavor. Can you make, I would love to see Talia make

this for us one time because I have not tried it yet, but the cauliflower pizza crust. Oh

yeah. That's actually pretty simple to make. Yeah? Yeah, we could do that and then this

pesto would be a really good thing to go on top of that. This is what I'm thinking. Be

a killer combo. Okay, look at that guys. And that was so easy, right? I mean that's pretty

darn simple. I think we have another comment. We do. Okay, Anise. Hello Anise. Hey Anise

Welcome. Will a food processor work as well as a blender? Yeah, so actually that's a good

point. Talia had spoken a little bit to that earlier. Yeah, a food processor will work

even better. Although this was pretty simple, but it'll go even faster and even easier because

the surface area is bigger and the blade is a lot bigger. It's meant to chop and break

down bigger things. But you know, use whatever you have on hand, but yes, you can absolutely

use a food processor and I'd probably recommend that first before a blender if you have the

option. And I also noticed you didn't like pulverize it. So you didn't blend it down

so that it was liquefied. We've left it at a rough pesto consistency. And that's up to

you too. You know, if you like it more chunky, you can just pulse it a little bit and leave

it chunky. If you like it super smooth, you can keep going. It's really up to you. This

is the classic conversation of do you prefer smooth guacamole or chunkier guacamole? Smooth

pesto or chunky pesto? Here we go. The options are endless. Okay, so now the fun part really

starts. We are going to make zucchini pasta. And Nadia, you're going to show me. I am

This is your spiralizer, so I want you to show me how you do it. I know. So guys, I

honestly, as I mentioned before, I discovered the beauty of zoodles or zucchini noodles

last year and I found this spiralizer at Office Depot. Oh wow! Surprisingly. Was it expensive

No, it was I think $10 or less. It was really, really cheap and it has been great. So this

one in particular has two sides. It has a thicker side and a thinner side depending

on how you want your noodles. Or zoodles. Or your zoodles. And it has a top that helps

you to hold on to the base of the zucchini while you're turning. Okay, so the handheld

ones, I've actually never used the handheld ones. I've used the ones that are more table

top that you turn. So I'm very excited to see how you do this. And we've trimmed the

edges off of the zucchinis, the ends, and now I see you're cutting it in half. I know

Okay, this is, guys, this is the first time that I am like cooking on this show. I know

Like teach me. Teach me your spiralized ways. Okay, so I've, there's spikes on the base

of this to hold it in place because you don't want to cut your fingers because the blade is actually very, very sharp. So that's why you want to hold on to that for safety. Yeah

Do we want thin or thick? I want, I think thin. Okay. Thin is good. Oh God. Because

they're going to be raw. Oh God. It's a safety concern. She's got it. But I'm putting pressure

Okay, so and we wash these zucchinis and we're not, they're washed. Yeah. So everything's

washed. Oh, so just a little wrist action. Just a little wrist action. Literally, that's

it. Wow. And as you can see, we're getting beautiful ribbons. I'm putting a little bit

of pressure while I'm doing it. Yeah, you do have to push it in, huh? Yeah. With some

pressure. But not really. I mean, it's a zucchini. It's not, it's not crazy. But I'm getting

like a little bicep workout, which is great. It's going to make the, it's going to make

it worth it. Look at the beauty. Look at how beautiful it is. Gorgeous. And you see the

colors. I love it. You see the dark green from the skin of the zucchini and then the

light green from the inside of the zucchini. So as you see, we're getting to the base

Okay. So simple. This is super simple. And this is the one thing though I will mention

with this one is you end up, because once you get down to this area, this is what you

get. Interesting. Interesting. Abstract art-ish. I keep these and I fry up the ends in an omelet

Oh, lovely. Yeah, a zucchini omelet, which is like my favorite. My grandfather makes

zucchini omelets. Oh, that's delicious. You can even put that in a smoothie. Oh. Yeah

Okay. And in terms of the health benefits of zucchini, zucchinis are rich in vitamin

C. They're rich in fiber. They're summer squash. So they, and it's funny because I don't consider

them, when I think of a zucchini, I don't think of a summer squash. I don't think of

a squash, but it is. Right. It's a squash family. It is in the squash family. And zucchinis

happen to be rich in a certain antioxidant. It's part of the carotenoid family. So maybe

you've heard of betacarotene. I have. Betacarotene is a carotenoid, but there's also another

there are many different carotenoids, but there's one called lutein. And lutein is a

carotenoid that happens to be very high in zucchinis and it's really good for eye health

It's amazing. So think zucchini, zoodles, and eye health. And I think we have another

question. Do we? Yes. Are we changing sides? Are we changing sides? Oh my gosh. I'm not

used to doing this. This has never happened. Look how ridiculous this looks. But again

don't throw this out. You can save this. This is still good. Waste not, want not. Okay

So I click see all. Okay. Oh, I can see myself bending down. I know. This is so weird. It's

super weird. Talia's never looked at, cause we can see the feed is running live on the

computer, obviously. So Mary Ann said, is the spiralizer necessary for the recipe? If

you don't have a spiralizer, what kitchen tool or technique could be used instead? That's

a good question. Yeah. So I'm going to keep talking as you work. Do you want to try? I'll

try the next one. Okay. You keep doing this. I'm getting tired. Oh, you want a break. Wait

should we try a thicker one? No, then we'd have to switch to the other side. No, we can't

It's okay. No, I like the thin. I like the thin. Why don't we do yellow thick? This is

almost like angel hair. It is almost like angel hair pasta. Gorgeous. Do you want me to do thick on the other side? I usually do thick myself. Let's see what it looks like

And we have the yellow zucchinis now too. So you're going to see the colors between

the green and yellow is gorgeous. See, this is a different ribbon. Yeah. Oh, I like that

size too. Okay. So Marianne, to answer your question, you don't have to have a spiralizer

but it will make your life way easier. If you want to actually make pasta, if you actually

want to make noodles, thin noodles like these, look at that. Gorgeous. Then you do need a

spiralizer. It'd be almost impossible to do by hand and honestly it would take so long

and it would take so much effort that I don't think it'd be worth it to try to cut noodles

of zucchinis by hand. However, I'm going to tell you right now, before I had a spiralizer

I did try. It was not the same result. I highly recommend you go and get a spiralizer. Now

if you don't want to or you can't find one, I'm going to show you another alternative

This is a flat vegetable peeler. There's a little, this one's brand new, so there's a

little stick on it. So new in fact. Never used. Shiny and new. And this you can use

with the zucchini. I'm not going to do it right now. Or maybe I should I? You can use

it just like this. You could. Yeah, show us. Why not? Should we do it? Yeah. So you can

make. Because for the majority of people you probably don't have a spiralizer. If you've never made this before, then you most likely do not have a spiralizer. And I know as soon

as you watch this video, you're going to want to make this right away. Yes, you are. So

we need an alternative. Jeff, should I do it this way or like this way? Do it like that

Like this? Okay. So I'm going to take my vegetable peeler and I'm just going to go like this

Okay. Oh, this is similar to the ribboning you did with the carrots. Exactly. Do you

guys see this gorgeous ribbon like this? Okay. So this is why I love these vegetable peelers

so much because they're so versatile. But I don't know if you're familiar with pasta

or Italian, different types of noodles, but there's a flat wide noodle called Pappardelle

I'm probably not pronouncing that exactly right because I'm not Italian. But I know what you're talking about. Which means that. Pappardelle. See, I have a little accent

Parmigiano Reggiano. Okay, so this is the Pappardelle, but this will pick up the sauce

a little bit differently. But anyways, you can, if you've got nothing and you want to

make it work and you don't have a spiralizer, you can do this. And you can do it lightly

like, see how you're like kind of like. Yeah, like little edges. So you can kind of just

go around and do thinner. The only thing with that is you're not going to get the longer

spiraled noodles. Like once again. These are very long. Yes. So really up to you. Yeah

Once again, the theme of today and always is use what you have. Yeah. Use what you have

access to and you can do that. But you know, this is a good alternative if you just don't

have a spiralizer yet. Okay, you're up. I'm up. Okay. Trade position. So let's, yeah

I'm going to raise my hands. Okay, let's trade positions. So I'm going to cut this in half. And we're going to keep spiralizing. We'll do maybe one more half. Okay. And then

we'll toss some sauce in this. So this goes on this end. With your, and I'm curious to

know, because I am new to the recipe. Do you ever heat them slightly? You can. Yeah. You

totally can. You'll see with this though, it's so delicious even when it's raw that

it's almost like why bother because you don't have to heat it. It's less effort and it coats

the sauce still so nicely. I find sometimes when you heat zucchini noodles, a lot of water

comes out of them. It does. They get very soggy and waterlogged. So for that reason

I usually don't, but it's also summertime. Should I, am I just going like this? You got

it girl. Like this? You're killing it. Oh my gosh. You're a star. You're a star. So

I would say. It's kind of satisfying isn't it? Yeah it's so satisfying. I would say that

in the summertime I definitely prefer zucchini noodles raw. Okay. But maybe in the winter

if I want more of that comfort food, I'd put them in a pan and I'd try to saute them on

a bit of higher heat and do it fast. Got it. Okay. So that less water comes out. That makes

sense. Because lower heat will bring out more water. And you don't want them to get super soggy. Exactly. Which could happen as well. And then I'd throw the sauce in the pan and

toss them and plate them and it would take about five minutes. So I'd probably do it that way if I was going to heat them. That's a good call. Yeah. Do we have any other questions

Not right now. Hopefully that answered your question Marianne. Yes. Great question though

I think a lot of people, you just answered a lot of other people's questions. Look at

this little thing. I know. Look at this core. It's like the little end core. Oh there we

go. Okay. So this is a good amount. We could keep going, but you get the idea here. And

I'm going to mix around. Don't worry, I've washed my hands. They're nice and clean. And

I'm just going to mix around the yellows and the greens. So wait, so how many servings

to zucchini? Like if I'm going to make a single serving for myself, how many zucchinis do

you think I should eat? It's really up to you depending on how hungry you are. Depending

on how hungry I am. But this in this bowl is one and a half. Wait, how many is this

Two. Two and a half. Yes. Two and a half? Yeah, two and a half. One yellow, one green

and a half. Two and a half. Yeah. There we go. So this is two and a half. Would this

be good for you or would you want less? I feel like this would be quite fibrous. It

would be a lot. It's a lot. So I'd say maybe two zucchinis per person and you probably

have a little bit extra. It's better to have too much left over than not enough if you're

making it for other people. That's true. And these will keep too, so if you don't put the sauce on them and you've made a little extra, you can eat them the next day or the next

day after that. So really like one and a half to two zucchinis per person. And then the

recipe makes a cup and a half of pesto sauce. But you can always make extra pesto sauce

You can always make extra and honestly you probably should. Mmm. So there you go. Oh

my gosh. And then we're just going to mix this around. Okay. I think we maybe have another

question. Okay, I'm going to check. Let's check while we mix this up. Marie! Hello Marie

Welcome and good morning. Thanks for watching. Welcome to our kitchen. Here we are. She asked

have you tried it with tomato sauce? Oh yeah, that'd be delicious. And you could do a blender

tomato sauce. Okay, like a tomato basil? Oh yeah, you could do a blender tomato basil

sauce or you could do a delicious tomato pan sauce. Okay. It's really, it wouldn't take

that long. It's pretty simple. Maybe we'll do a little, like a marinara, a healthy marinara

Exactly. That'd be awesome. You really could. So yes, tomato sauce would work great with

these and you know even some chopped cherry tomatoes would be delicious. Mmm, because

they're a little bit sweeter. Yeah. And like it would add some nice color. Okay, so here

we go. Oh my gosh. Here are our zoodles. Amazing. Do you want me to get a little plate so we

can like plate this? Yeah, let's grab some. Yes, I think that's a great idea. Should we eat breakfast right now? Maybe. Pesto pasta for breakfast. Why wouldn't we? We're going

to clear the decks, like so. And as we're doing this, guys, let us know, have you ever

made pesto before? Have you ever made zucchini noodles before? Leave a comment. Yep, we've

got a comment. And I love how like honestly, again, anytime I see Talia do things like

this, sometimes I see recipes online and they just look too complicated or they can feel

a little intimidating. They seem intimidating or you know I don't have time to try it and I've never tried it before and then I see how easy it is and it's actually, it's not

intimidating at all. It's really easy. No, it's so simple. I'm going to grab a fork

We have another, oh Marie, hello and good morning to you both. Nice. Good morning. And

Denise says I can't wait to try it. Oh, Denise, if you do try it, please let us know. Let

us know how it goes and if you changed anything or you know added anything of your own. Yeah

as we mentioned, watch in the earlier part of the video, maybe if you haven't, get creative

Look at these noodles. I just need to do this. Are you getting a shot of this? I hope so

Look how beautiful this looks. And this is, guys, and for people who are trying to really

lower their carbohydrate intake and kind of have that craving for carbohydrates because

often if you are prone to eating a lot of carbohydrates, you want and crave more of

them. Yeah, this satisfies that craving. Oh my gosh. In a way, we just, sorry camera

Let's just steady this. I got excited. They were so long. Look at how beautiful this is

Oh my gosh. Okay, this is a fork for you. Oh, this is a fork for me. Amazing. So, yes

Oh, Jennifer. Jennifer has an amazing comment. Mmm, balsamic vinegar sounds good with cherry

tomatoes, cucumber, and feta cheese. Oh my gosh. That sounds incredible. That sounds delightful

Jennifer, would you like to come and cook this for us? Yes. You need to make that. Amazing

Take a picture and post it in the feed here. Yes. Because you'll inspire a lot of people with that idea. That's a really good idea. Okay, I think it's time. I'm ready. So, this

looks like pasta. Does this not? I, like, this is, whoa, that's a really big bite. I

know. I forgot. Oh my gosh. I don't know how to do this. I actually forgot to mention

this is my fault and this is why I don't host this cooking show, is sometimes I take

scissors or a knife and I cut up some of the noodles because it is, they're really, really

long. Okay, let's just, I'm just gonna get, run and curl all the way around. I'm gonna

make a mess. I'm wearing all white. So, this is great. Lean forward. Here we go. Ready

Oh my gosh. Mmm. Mmm. Mmm. Mmm. Seriously though. This is next level. Mmm hmm. This

is so good. Mmm hmm. Yeah. Guys. The crunch, the crunch from the noodles is perfect. For

that reason as well, I don't think they need to be cooked raw. No. Raw is lovely. The sauce

coats them wonderfully. Mmm hmm. It's so fresh from the basil. Like, doesn't this feel

like summer? Summer squash. All I need is a glass of delicious red wine. Mmm hmm. You

know, some gentle evening music. A sunset or a beach. A pool cabana. A pool cabana

Whatever you have on hand. Oh my gosh. No big deal. This is amazing. It's so good. So

yeah guys, this is just a really simple one that you should put in your recipe book right

now. I'm going to keep eating. This is how good it is. And just to reiterate, this pesto

sauce, there's a link to the recipe. It's really hard to eat it in a very dainty way

so we're doing our best. You're doing a great job. Mmm hmm. And you can use this pesto sauce

on crackers, gluten free crackers. Mmm. You can use it on a pizza dough. You can use it

on like a nice piece of grilled fish. Oh. Or a nice piece of grilled chicken if you

eat animal proteins. You could do that. You could put it on like grilled tofu or grilled

tempeh. Oh my gosh. If you're a vegan or vegetarian. It's so flavorful. It just ups the flavor

of anything you're putting it on. Absolutely. This is amazing. Alright guys. Zoom in. Gloria

says zoom in. Zoom in. Can we get a zoom in? I mean they're not as beautiful as it was

before. Well, let's just do a twirly and like a. Let's do a twirl and a pull. Oh yeah. Oh

my gosh. Look at this. Guys, this is why I don't wear weight. I'm leaning forward like

this. I know. Look at this. Are you seeing this? This is amazing. This is delicious

But Gloria, I'm glad you wanted the zoomed in shot. I know. I always like the zoomed in shots too. I like to be able to think that I'm like right there. But they're so. I don't

hate anything more than when you're having pasta or something and it's dry. Oh yeah

Like there isn't enough sauce. Mmm hmm. This is coated in it which is my dream. I love

it. Absolutely. Yeah. Alright guys. I think we're good. Thank you guys so much for tuning

in today. Thank you so much for watching. Amazing questions today. Yeah. Yeah. It was really good and we hope you like the recipe. Don't forget to share this video. Like it

Love it. Get into it and we'll be checking back on comments soon. Alright. Have a great

day guys. Have a wonderful day. Bye. Take care. Bye. Transcribed by https://otter.ai