{"id":305,"date":"2015-08-07T22:16:17","date_gmt":"2015-08-07T22:16:17","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=305"},"modified":"2015-08-07T22:16:17","modified_gmt":"2015-08-07T22:16:17","slug":"zucchini-noodles-with-pesto","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=305","title":{"rendered":"Zucchini Noodles with Pesto"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>4 small zucchini, ends trimmed<\/li>\n<li>2 cups packed fresh basil leaves<\/li>\n<li>2 cloves garlic<\/li>\n<li>1\/3 cup extra-virgin olive oil<\/li>\n<li>2 teaspoons fresh lemon juice<\/li>\n<li>1\/4 cup freshly grated Allegro white cheese<\/li>\n<li>bio-salt and freshly ground black pepper, to taste<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Use a Veggetti\u00a0 to slice the zucchini into noodles. Set aside.<\/li>\n<li>Combine the basil and garlic in a food processor and pulse until coarsely chopped.<\/li>\n<li>Slowly add the olive oil in a constant stream while the food processor is on.<\/li>\n<li>Stop the machine and scrape down the sides of the food processor with a rubber spatula.<\/li>\n<li>Add the lemon juice and cheese.<\/li>\n<li>Pulse until blended.<\/li>\n<li>Season with bio-salt and pepper.<\/li>\n<li>Combine the zucchini noodles and pesto.<\/li>\n<li>Toss until zucchini noodles are well coated.<\/li>\n<li>Serve at room temperature or chilled.<\/li>\n<\/ul>\n<p>Note &#8211; if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and saut\u00e9 them up over medium heat. It only takes a few minutes<\/p>\n<p>Yield:\u00a0 Serves 4<\/p>\n<p>Credit:\u00a0 Deb Spence<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4 small zucchini, ends trimmed 2 cups packed fresh basil leaves 2 cloves garlic 1\/3 cup extra-virgin olive oil 2 teaspoons fresh lemon juice 1\/4 cup freshly grated Allegro white cheese bio-salt and freshly ground black pepper, to taste Directions: Use a Veggetti\u00a0 to slice the zucchini into noodles. Set aside. Combine the basil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-305","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=305"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/305\/revisions"}],"predecessor-version":[{"id":306,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/305\/revisions\/306"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=305"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}