Basil Pesto Zoodles2017-09-06
- Yield : 2 cups pesto
- Servings : 8
- Prep Time : 20m
- Cook Time : 0m
- Ready In : 25m
This dish is a lighter version of traditional pesto pasta. The basil pesto is a bit lighter and more tangy with less oil and added lemon juice, and the zoodles are less calories and carbohydrates than traditional pasta. The fresh herbs and vegetables pack it full of flavor without the guilt.
- 4.5 cups packed basil leaves
- 1.5 cups shredded parmesan cheese, plus 1/2 cup for garnish
- 2 garlic cloves, minced
- 1/2 cup pine nuts
- 1/2 cup chopped walnuts
- zest & juice of 1 lemon
- 1 cup olive oil
- 1 tsp salt
- 8 medium sized zucchini and/or yellow summer squash
- 1/2 cup shredded fresh mozzarella
- 2 cups sliced cherry tomatoes
- 1/2 cup pine nuts, for garnish
Combine basil leaves, nuts, garlic, salt, lemon juice & zest in food processor. Let motor run and slowly drizzle olive oil into processor until pesto is thoroughly mixed together.
Use spriralizer to shred zucchini and yellow summer squash into noodles. Each serving is about 2 cups of "zoodles."
Toss zoodles with approximately 1/4 cup of pesto.
Top with 1/4 cup sliced cherry tomatoes and 1 tablespoon of mozzarella.
Optional: garnish with pine nuts and shredded parmesan cheese.
Short Cut: Make this ahead of time and store in refrigerator for up to one week or freeze in ice cube tray. Each ice cube measures about 1 tablespoon.
Think Out of the Ice Box: Switch up the herbs and try this with cilantro or dill.
Note: This can be eaten as a raw dish or the zoodles can be cooked in the microwave or boiling water for 1 – 2 minutes.