Zucchini Noodles with Almond Pesto
Serves 4
Time 20 min
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:
Ingredients
- 3 small zucchini (about 1 1/4 pounds total), ends trimmed
- 1/2 cup roasted, unsalted whole almonds
- 1 1/4 cup loosely packed fresh basil leaves, divided
- 1 tablespoon sherry vinegar
- 1/4 teaspoon fine sea salt
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:
Per serving: 130 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 160mg sodium, 9g carbohydrates (4g dietary fiber, 4g sugar), 6g protein.
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.
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Ingredients
- 3 small zucchini (about 1 1/4 pounds total), ends trimmed
- 1/2 cup roasted, unsalted whole almonds
- 1 1/4 cup loosely packed fresh basil leaves, divided
- 1 tablespoon sherry vinegar
- 1/4 teaspoon fine sea salt