About the Recipe
You can tell spring and summer are here as summer squash and zucchini can be found in all supermarkets. This heart healthy, low carb, packed with flavor Zucchini Noodles with Pesto Salad is a great way to bring friends together.
Ingredients
· 2 cups fresh basil leaves, removed from stem
· 2 cloves garlic
· ½ cup grated parmesan cheese
· ½ cup olive oil
· 1 package of zucchini noodles from your local supermarket
· 2 tbsp of lightly, toasted nuts (pine nuts, walnuts, or cashews- OMIT if there is a nut allergy)
· Pinch of salt at the end to taste
Preparation
Procedure:
1. Remove zucchini from the package, wash and pat dry your zucchini noodles. Set aside in a large bowl.
2. To make the pesto, combine the basil leaves, olive oil and garlic in the blender or food processor.
3. Puree until smooth. If you use the toasted nuts, add now and puree until smooth again.
4. Using the rubber spatula, scrape out the pesto into a bowl
5. Add the parmesan cheese and mix thoroughly. Taste.
6. Adjust seasoning with a pinch of salt to taste.
7. To the bowl with the zucchini noodles, add about 3-4 tablespoons of the pesto and mix thoroughly to ensure all the noodles are coated. As the zucchini noodles are not cooked, they will have a snap to them when you eat them.