Zucchini Noodle Salad

Pesto Caprese Zucchini Noodle Salad Recipe

 #Pesto #Caprese #Zucchini #Noodle #Salad #Recipe

(2 servings)

Ingredients 

• Ingredients for Pesto:
• 1/8 cup raw cashews
• 1 cup of fresh basil
• 1 and 1/2 tablespoons oil
• 1 small garlic clove
• 1/4 teaspoon salt
• 1/4 teaspoon
• Ingredients for Salad:
• 1 zucchini
• 2 slices of tomato
• 2 slices of fresh mozzarella
• 2 teaspoons oil, to drizzle
• salt and pepper, to taste
• sprinkling of crushed red pepper
• sprinkling of chopped fresh basil

Directions 

• Directions for Pesto:
• Add the cashews, basil, oil, garlic, salt, and pepper into a food processor and pulse until creamy.  I like seeing a little texture, but you can adjust to your liking.  There isn’t a lot of pesto in a batch so you’ll probably have to stop pulsing to scrape the sides a couple times.
• Taste the pesto and add more salt and pepper, to taste.
• Directions for Salad:
• Use a spiralizer to cut the zucchini into pasta looking strings.  I use a Veggetti Pro spiral vegetable cutter.  Move the zucchini noodles to a large bowl.
• Pour the pesto on top of the zucchini noodles and gently mix together.
• To prepare each plate:
• Place some zucchini noodles on a plate.
• Add a slice of tomato on top of the “noodles.”
• Place a slice of mozzarella cheese on top of the tomato.
• Drizzle about 1 teaspoon of oil on top.
• Season with salt, pepper, and crushed red pepper flakes.
• Garnish with fresh basil on top.

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