Pesto Zucchini Noodles

October 10, 2015
Prep time: 15 min
Cook time:
Total time: 15 min
Serves 2

Ingredients


Pasta:
2 medium zucchinis
tomatoes

Pesto:
1 avocado
1/2 cup of fresh basil leaves
1/2 cup of fresh arugula
1/4 cup walnuts
1/4 cup extra virgin olive oil
1 tbsp lemon juice
2 cloves garlic
sea salt
black pepper

Optional toppings:
sunflower seeds
chili flakes

Method

  1. Begin by sprilazing the zucchinis or using a vegetable peeler to create your noodles.
  2. Place the basil, arugula, walnuts, garlic, avocado and lemon juice in a food processor and pulse until coarsely chopped. Slowly add the oil, add a dash of sea salt and pepper and process until smooth. Stop to scrape down the sides of the food processor when necessary.
  3. In a large bowl, mix the noodles and pesto together. Toss until the noodles are well-coated.
  4. Serve immediately.
NOTES 
  • You may sauté the pasta over medium heat for a couple of minutes if you want a more warming dish.
  • If there's excess pesto, store in the fridge immediately. You can use it some other time as a dip or sandwich spread!

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