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Zucchini Noodles With Spinach Pesto

Ingredients:

  • 2 medium zucchinis, spiralized
  • 3 cloves of garlic, zested
  • 4 ounces of goat cheese
  • 1 ounce Parmesan, grated
  • 16 ounces of spinach
  • 1 bunch of basil, leaves removed
  • 1/4 cup of walnuts
  • pint of cherry tomatoes
  • 1 lemon zested and juiced
  • 2  tablespoon olive oil
  • salt and pepper to taste

Instructions:

  1.  Place the basil leaves, spinach, garlic, lemon juice and zest, Parmesan, and walnuts into the bowl of a food processor and pulse a several times. You may need to add spinach in two batches. Just pulse the ingredients. It will give you room to add more spinach.
  2. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.
  3. Then add about a tablespoon or more of water. Want it to be combined but not watery. Pulse a ounce of goat cheese and salt to taste.
  4. Put a large skillet to medium high heat. Add the tomatoes to a dry skillet.
  5. When the tomatoes start to slightly blister, carefully smash them down with a fork. Add a little bit of water to deglazed the man and immediately add the zucchini noodles. Stir and cook 1 minute.
  6. Add the pesto sauce and take off the heat.
  7. Plate and sprinkle some goat cheese on top! Enjoy!

Note: You can add shrimp or leftover roasted chicken to this dish to make it a complete meal.

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