Zucchini Noodles with Basil Pesto
Ingredients
Basil-pumpkin seed pesto
-
½
small
yellow onion, roughly chopped
-
1
clove
garlic, roughly chopped
-
2
cups
packed fresh basil leaves
-
½
cup
pepitas (green pumpkin seeds), toasted
-
⅓
cup
olive oil
-
2
teaspoons
red wine vinegar, to taste (or lemon juice)
-
1
pinch
red pepper flakes
-
to taste
salt
Zucchini noodles
-
3
large
zucchini
-
to taste
salt
-
1
pint
cherry tomatoes
-
to taste
fresh basil leaves, for garnishing
Instructions
- Prepare the pesto by blending onion, garlic, basil, toasted pepitas, olive oil, vinegar, and red pepper flakes in a food processor until smooth, then season with salt.
- Spiralize the zucchini into noodles or use a julienne peeler or box grater to create long strips.
- Toss the zucchini noodles with the pesto until well coated and season with salt.
- Transfer the noodles to a platter, sprinkle with cherry tomatoes, and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
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