Zucchini Noodles And Pesto Recipes

Zucchini Noodles with Creamy Avocado Pesto Eat …

WebFeb 8, 2016 · Instructions. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. In a food processor, add …

Rating: 4.7/5(6)
1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

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Pesto Zucchini Noodles (Zoodles) This Healthy Kitchen

WebMay 20, 2022 · Heat the pesto over medium high heat, in a large skillet, and then add the spiralized zucchini and red pepper flakes, if using. Sauté …

Rating: 5/5(11)
1. Spiralize your zucchini and place them in a large colander in your kitchen sink or a large bowl. Sprinkle with salt allow the water to release. Let them sit in the colander with salt for at least 30 minutes. You will notice the zucchini will reduce which will prevent watery noodles later.
2. Add your noodles and pesto to a large nonstick skillet and sauté, stirring often for about 3-5 minutes. Then turn off the heat, add the chopped tomato and toss to combine.
3. Serve garnished with chili flakes, if desired. Enjoy!

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Zucchini Noodles with Basil Pesto Cookie and Kate

WebJun 6, 2016 · Instructions. To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, …

Rating: 4.8/5(37)
1. To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about 1/2 teaspoon—if the mixture tastes overwhelmingly oniony, don’t worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
2. To prepare the noodles: Spiralize the zucchini with a spiralizer (here’s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another 1/4 teaspoon).
3. Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.

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