Zucchini Noodles with Almond Pesto

Swap traditional pasta for zucchini noodles topped with a vibrant almond pesto. This dish is packed with fresh basil, garlic, and almonds, creating a deliciously nutty twist on a classic.

Prep time: 15 minutes
Cook time: 3 minutes
Serves: 4

Ingredients

3 medium zucchinis

1 cup fresh basil leaves

1/2 cup almonds, toasted

1/4 cup grated Parmesan cheese

2 cloves garlic

1/4 cup extra-virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Instructions

1. Spiralize the zucchinis into noodles and set aside.

2. In a food processor, combine fresh basil leaves, toasted almonds, grated Parmesan cheese, and garlic. Pulse until coarsely chopped.

3. With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture becomes smooth and creamy.

4. Season the pesto with salt and pepper to taste.

5. In a large bowl, toss the zucchini noodles with the almond pesto until well coated.

6. Serve immediately, garnished with additional Parmesan if desired.

Storage

Store zucchini noodles and pesto separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat zucchini noodles in a skillet over medium heat for 2-3 minutes or until warmed through. Add pesto off-heat.

Scan for cooking tips & leave a review!

itsonly.recipes/view/zucchini-noodles-with-almond-pesto

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.