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Zucchini Noodles with Almond Pesto

Serves 4
Time 20 min
This simple dish uses just five ingredients to achieve a fresh and bright pasta-salad substitute by employing zucchini “noodles” (made using a vegetable peeler!) as a delicious stand-in. The noodles make a fantastic side, or top them with shrimp, white beans or smoked tofu for a light summer main course.
Ingredients
  • 3 small zucchini (about 1 1/4 pounds total) ends trimmed
  • 1/2 cup roasted, unsalted whole almonds
  • 1 1/4 cup loosely packed fresh basil leaves divided
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon fine sea salt
Method

Using a vegetable peeler, remove long strips from 1 zucchini and place in a bowl; when you reach the soft, seedy core, place it in a food processor. Repeat with remaining zucchini. Refrigerate zucchini “noodles.”

Add almonds, 1 cup of the basil, vinegar and salt to the food processor with zucchini cores. Pulse, scraping down sides of the food processor frequently, until a chunky purée forms. Toss noodles with almond pesto. Slice remaining 1/4 cup basil and sprinkle on top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 small zucchini (about 1 1/4 pounds total) ends trimmed
  • 1/2 cup roasted, unsalted whole almonds
  • 1 1/4 cup loosely packed fresh basil leaves divided
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon fine sea salt