Zucchini Noodles with Almond Pesto
 
Prep time
Total time
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6-8
Ingredients
  • ½ cup Blue Diamond Oven Roasted Sea Salt Almonds
  • 6-8 medium zucchini
  • 1 packed cup fresh basil
  • 1 packed cup fresh cilantro
  • 3 large cloves of garlic
  • ½ cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Red pepper flakes to garnish
Instructions
  1. In a food processor or high powered blender, combine almonds, cilantro, basil, garlic, olive oil, lemon juice, and salt and pepper to taste. Add additional olive oil if you desire a thinner sauce.
  2. Using a spiralizer or julienne peeler, cut zucchinis into spaghetti noodles. Prepare one medium sized zucchini per person.
  3. In a bowl, toss almond pesto with raw zucchini noodles and serve with red pepper flakes.
Notes
Do not toss together the pesto and zucchini noodles until serving time, as the sauce will draw out water from the zucchini noodles. Store them separately in the fridge until you are ready to enjoy them.
Nutrition Information
Serving size: 1 heaping tablespoon pesto
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/05/29/15-minute-zucchini-noodles-with-almond-pesto/