Pesto Zucchini Noodles
Prep time 20 minutes
Zucchini noodles are so versatile, they are a great way to cut carbs and up your veggie intake. Top them with this almond basil pesto for a great way to enjoy the seasonal bounty of summer time!
This recipe can easily be made vegan by omitting the cheese.
•1/3 cup unsalted almonds
•1/2 cup olive oil
•6 to 8 cloves of garlic, peeled
•3 packed cups fresh basil leaves, stems removed
•1/2 cup grated Parmesan cheese (optional)
•1 tablespoon lemon juice
•3 pounds zucchini
•1 cup halved cherry tomatoes
•Salt and black pepper to taste
•Using a blender or food processor, process the almonds, olive oil and garlic until they form a slightly-chunky paste. Blend the basil leaves into the almonds, olive oil and garlic, adding in small batches, until it forms a thick smooth paste. Blend in the grated Parmesan cheese if using and lemon juice until desired consistency and add salt to taste.
•Using a julienne peeler, box grate or spiralizer, slice the zucchini into long, thin strips or spirals. •Place zucchini “noodles” into a large bowl. Toss the zucchini noodles with the basil pesto, adding the cherry tomatoes before serving.