Zucchini Noodle Salad
Pesto Caprese Zucchini Noodle Salad Recipe
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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