Comments on: Nut Free Basil Parsley Pesto and Zucchini Noodles

By: Brenda

Brenda — Sun, 21 May 2017 23:12:52 +0000

In reply to Bryanna. 7-10 days

By: Bryanna

Bryanna — Sun, 21 May 2017 16:05:22 +0000

Just curious how long this will last in fridge. Thanks in advance!

By: Amy

Amy — Tue, 01 Jul 2014 22:49:38 +0000

I sauteed my zucchini in a little oil and made an arugula, basil, and walnut pesto. I saw it on The Chew yesterday. It was delish! Can’t wait to try zuccini like this with other pestos! My husband, 9 year old, 3 year old and I all loved it!

By: Brenda

Brenda — Thu, 22 Aug 2013 11:37:28 +0000

In reply to Teri F. The serrated peeler is used just as you would use a regular peeler to remove the skin. But with the serrated peeler it separates the zucchini into strips essentially like noodles just by peeling from top to bottom.

By: Teri F

Teri F — Thu, 22 Aug 2013 00:53:48 +0000

I don’t understand how using the peeler “like you’d peel the skin off” will give you thin noodles like those.

By: Brenda

Brenda — Tue, 20 Aug 2013 11:17:45 +0000

In reply to Loma. It's doesn't need any cooking, I loved it raw.

By: Brenda

Brenda — Tue, 20 Aug 2013 11:17:09 +0000

In reply to Renee Brendle. No cooking needed, just raw, and it's fabulous!

By: Renee Brendle

Renee Brendle — Mon, 19 Aug 2013 17:14:24 +0000

Do you cook the zucchini noodles? If so, how long?

By: Loma

Loma — Mon, 19 Aug 2013 14:38:46 +0000

Looks great! Can’t wait to try it.
Do you boil the zucchini to soften it, or just eat it raw?
Thanks.

By: Mo

Mo — Mon, 19 Aug 2013 12:15:27 +0000

Looks delicious! Do you see any problem freezing the pesto?
Thanks!
Mo