Zucchini Noodles in Lemony Pesto
Have you tried making zucchini noodles yet?! These little green ribbons are so much fun to make and eat! I recently borrowed this spiralizer from work because I absolutely had to make these at home. I paired the noodles with a super bright and zesty pesto and it was seriously one of the best lunches I have had in a while. Zucchini noodles hold up to any sauce and are perfectly “al dente” to the bite. The dish is served cold, but I could imagine that some warm grilled shrimp or chicken added on top could make it even more delicious. The best thing about this “pasta” is that it doesn’t leave you feeling glutted or saturated like a wheat laden noodle would. Gluten-free pasta packed with vitamins and minerals? SIGN ME UP. Zucchini is extremely nutritionally beneficial. It is super high in fiber and very low in cholesterol, and the best part is, a single cup of zucchini only has 36 calories! Please help yourself to another bowl because you can afford it!
- 2 packed cups fresh basil leaves
- 1 packed cup fresh flat-leaf parsley
- heaping 1/4 cup pistachio nut meats
- 2 garlic cloves
- zest and juice of 1 lemon
- 1/4 tsp sea salt
- 1/2 cup grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- 4 medium size zucchinis, stem ends chopped off
- 1/2 cup slivered almonds
- 1/2 cup shelled edamame
- sprinkle of red pepper flakes
- a few mixed greens (optional)
- 1. Make the Lemony pesto; add all the ingredients, except the olive oil, into the bowl of your food processor. Pulse a few times. While the motor is running, drizzle in the olive oil and pulse until fully combined. Set aside.
- 2. Make the zucchini noodles with either a spiralizer, julienne peeler, or mandolin. Add the noodles into a large bowl. Top the noodles with the pesto and use tongs to toss well to combine. Add the almonds, edamame, red pepper flakes, and mixed greens. Serve with a slice of lemon and enjoy!