Zucchini Noodles with Almond Pesto

Serves 4
Time 20 min
Zucchini Noodles with Almond Pesto

This simple dish uses just five ingredients to achieve a fresh and bright pasta-salad substitute by employing zucchini “noodles” (made using a vegetable peeler!) as a delicious stand-in. The noodles make a fantastic side, or top them with shrimp, white beans or smoked tofu for a light summer main course.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    3 smallzucchini (about 1 1/4 pounds total), ends trimmed
    1/2 cuproasted, unsalted whole almonds
    1 1/4 cupsloosely packed fresh basil leaves, divided
    1 tablespoonsherry vinegar
    1/4 teaspoonfine sea salt

Exclusively for Prime members in select ZIP codes.

Method

Using a vegetable peeler, remove long strips from 1 zucchini and place in a bowl; when you reach the soft, seedy core, place it in a food processor.


Repeat with remaining zucchini. Refrigerate zucchini "noodles".


Add almonds, 1 cup of the basil, vinegar and salt to the food processor with zucchini cores.


Pulse, scraping down sides of the food processor frequently, until a chunky purée forms.


Toss noodles with almond pesto.


Slice remaining 1/4 cup basil and sprinkle on top.

Nutritional Info

Serving Size

Calories

130

Total Fat

9g

Saturated Fat

1g

Cholesterol

0mg

Sodium

160mg

Total Carbohydrate

9g

Dietary Fiber

4g

Total Sugars

4g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.