I love my spiralizer. Have I told you that lately? Okay, I did just last week … But seriously, I’ve even written an ode to my spiralizer.

I love my zoodler.

It makes cooking so much fun.

I feel like a kid.

There you have it – my haiku to my spiralizer. There’s just something about it that makes cooking so much fun and reminds me of when I was a kid playing with play dough and making mystery meals … you know what I mean? Now that that’s off my chest (#awkward), here’s a quick and easy recipe that I made last week for St. Patrick’s Day- a super green, yet healthy, vegan dish for B and me. Sorry, I’m Italian and we had already had corned beef on Sunday  – so for the holiday it was super green noodles.

Zoodles with Spinach Basil Pesto

Here’s what you need:

• 2 medium-to-large zucchini
• 1 large garlic clove
• a large bunch of basil – about 3/4 cup
• 1/2 cup spinach
• 1/4 cup toasted chopped or slivered almonds (toasting them brings out a nutty flavor)
• 3-5 Tablespoons extra virgin olive oil (depending on how thin you like your pesto – I like mine a little thicker so I use less olive oil)

Here’s what you do:

1. Using your zoodler (okay, or spiralizer) cut your zucchini into fun noodle-like pieces. When done, I put my zoodles in a pile on the cutting board and like to cut them in 1/3s or 1/2s so the pieces aren’t so large. Set aside.
2.  Add garlic, basil and spinach to blender or food processor. I use my food processor and it works just fine. Mix well.
3. Add in toasted almonds, continue to blend until a thick paste forms.
4. Add in olive oil, one tablespoonful at a time and continue to blend until paste becomes somewhat creamy. Add in any extra salt, garlic, basil or olive oil to taste, as necessary. Mine makes about 1/3 cup pesto, which is perfect for this recipe. You could probably use a little less pesto but I like my zoodles coated!
5. In a pan over medium heat, toss zoodles with pesto and heat for about 3-5 minutes or until just tossed and warm. Enjoy! Makes two healthy dinner portions.

Top with any of your favorite toppings – I like mine with parmesan cheese (not vegan), diced tomato, more fresh basil and even sometimes sautéed onions.

I’ll definitely be sharing more zoodle recipes soon – I’ve already made shrimp zoodle scampi, zoodles with homemade tomato sauce … and even used my spiralizer on sweet potatoes to make curly sweet potato fries!

Some questions for you:

• What’s the next Meatless Monday recipe you have planned? I’m joining with this MM linkup and of course checking out MeatlessMonday.com for ideas!
• Zoodler fans – what zoodle recipe should I make next? This is my second one shared in a week.
• How do you make your pesto? I typically use basil, olive oil, parmesan cheese and pignoli nuts, so this is a different version for me!