Zucchini Noodles with Fire Roasted Tomato and Crunchy Almond Pesto
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings 4
- For the pasta:
- 4 medium zucchinis peeled, Blade C
- For the pesto sauce:
- 1/4 cup slivered almonds
- 1/4 cup extra-virgin olive oil
- 14 ounce can diced fire-roasted tomatoes drained
- 1/2 cup fresh basil leaves
- 3 teaspoons red wine vinegar
- ¼ cup freshly grated Parmesan cheese
- salt to taste
- 1 small pinch crushed red pepper flakes
Place a large skillet over medium-high heat and once heated, add in the almonds, stirring frequently, until golden and fragrant, 3-5 minutes. Allow them to cool slightly.
Transfer the almonds to a food processor and process until ground into chunks. Set aside in a small bowl and then, in the same food processor, add in the olive oil, tomatoes, basil, vinegar, cheese, salt and crushed red pepper. Pulse until creamy, add in the almonds and then pulse lightly until combined.
If you’d like to have this raw: just serve zucchini noodles, topped with pesto sauce!
If you’d like to have this cooked: place a medium pot over medium-high heat and add in the pesto. Cook the pesto, stirring occasionally, until heated through, about 3-5 minutes.
While pesto heats, place a large non-stick skillet over medium-high heat. Once heated, coat with cooking spray and add the zucchini noodles. Toss until al dente, 2-3 minutes, or until cooked to your preference.
Serve the zucchini noodles topped with the pesto sauce.