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Tuesday, August 25, 2015

Pesto Zucchini Noodles

I adapted this recipe from the Whole 30 recipe book. I am obsessed with my new Spiralizer! We are making noodles out of all kinds of vegetables!

1/4 cup raw pine nuts
1/4 cup walnuts
7-10 organic basil leaves
2 handfuls of organic spinach
3 cloves of garlic
juice of 1/2 lemon
1/2 cup olive oil
salt and pepper to taste

1-2 zucchini spiralized
grape tomatoes sliced (as many as you like)


For the Pesto: Heat a dry skillet to med-high heat. Add walnuts and pine nuts and toast for 3-5 mins. Add to a food processor, pulse until ground. Add the garlic and pulse to combine. Add the basil and spinach and pulse until chopped. Add the lemon juice and pulse to combine. Keep the processor on as you drizzle in the olive oil. Finally add salt and pepper to taste, pulse a few more times. (This makes about a 1.5 cups)

Spiralize a large zucchini and put in a bowl. Add a few spoonfuls of the pesto to the "zoodles" and stir to combine, add more pesto to suit your tastes. Toss in grape tomatoes and serve.
Options would be to top this with Parmesan cheese, grilled chicken, steak or fish. Enjoy!

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