I finally broke down and bought a Spiral Vegetable Slicer. You know  the ones – they supposedly turn zucchini into a veggie mock pasta. Intriguing. 

The prices ranges from over a hundred dollars to less than twenty. I spent $17.33 including tax on mine at Bed Bath & Beyond – the Veggetti Pro. We are not talking about a heavy duty product that is going to last a lifetime. But – worth the price.

Once that was in the car – we took a trip to the food store and picked up a couple of nice sized zucchinis. That gave us the mock pasta – what to put on it – that was the next question. Right above the zucchinis was a package of fresh Basil Leaves. Yeah – way to go – Pesto Sauce!

Once I got home – it was time to play. First washed the machine and glanced quickly through the booklet. Set the machine up. Washed the zucchinis and cut their ends off. Hmmmm – didn’t fit. Had to cut them in half to fit the machine. No problem.

Started turning the handle and – out came the veggie pasta. Did two large Zucchinis and set the pile aside.

Now for the Pesto. I read a couple of dozen different recipes including the one in this month’s Men’s Health magazine (June 2016). Yep – that is what got my mind a go’n.

 Here is what I did.


2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts – I used almond flour – could not find pine nuts.
2/3 cup extra-virgin olive oil – divide
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese – I used Parmesan cheese.


Combine the basil, garlic and nuts in a food processor or blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. I needed to add the entire 2/3 cup and about 1/4 cup water to make it spin. Used a blender – may have gone better with the food processor. Once smooth – I set it aside.

Now – to make the dish. Poured about 1/3 cup olive oil into a pan and heated to medium. (This was were the other 1/3 of a cup was to be used.) Dumped the Veggies in and continued to toss. This was a mistake – on two counts. First – I should have cut the pile with a knife to shorten the length of the zucchini spirals. Second – Should have used a bigger pot – possible a Wok. Still worked OK. Did not want to over cook the veggie – just a couple of minutes to take away the raw flavor.

Dumped the Pesto Sauce on the zucchini and continued tossing until fully coated. Then slid the contents in a large bowl and served it. This was lunch.


The Spiral Slicer is a great little invention – just don’t over pay.

The Pesto sauce is not difficult to make and is a 100% Plan A – VLCHF – Keto friendly sauce. Now I need to find one off-the-shelf to make life easier.