Spiralized Zucchini with Sun-Dried Tomato Arugula Pesto
- Prep Time: 10
- Total Time: 10
- Yield: 2
- Category: Vegetarian, Gluten Free
- Cuisine: Italian
Ingredients
- 1 large Zucchini spiralized into thin noodle shape
- 3 oz package Sun-Dried Tomatoes
- 1/4 cup Slivered Almonds
- 1 Clove Garlic
- Pinch of Salt
- Pinch of Pepper
- 10-12 Fresh Basil Leaves
- 1 Cup Arugula
- 1/4 cup Shredded Parmesan Cheese
- 1/4 cup EVOO (extra virgin olive oil)
- 3-6 Tbs Water
Instructions
- Add Sun-Dried Tomatoes, Almonds, Garlic, Salt, and Pepper to Food Processor
- Pulse 10-20 seconds
- Add Basil, Arugula, Parmesan, and EVOO
- Pulse 30 seconds, stopping and scraping down the sides to mix in
- Add in 3 – 6 Tbs of Water and pulse 10 seconds
- Add in more Water if needed (you want the texture to be smooth and not too pasty)
- Add 2 Tbs of Pesto to Spiralized Zucchini and mix with tongs
- Serve immediately
Notes
This makes about 2 cups of Pesto, refrigerate the rest in an air tight container for up to 1 week.
Nutrition calculation is based on 2 Tbs of Pesto with Zucchini.
Find it online: https://orgasmikcooking.com/spiralized-zucchini-tomato-pesto/