Pesto Caprese Zucchini Noodle Salad
Prep Time 25 minutes mins
Total Time 25 minutes mins
Servings 2
- For the pesto:
- 2 teaspoons pine nuts
- 1 packed cup of basil
- 1.5 tablespoons extra virgin olive oil
- 1 small garlic clove
- salt and pepper to taste
- For the zucchini noodles:
- 1 medium zucchini Blade D, noodles trimmed
- For the caprese:
- 2 half-thick slices of tomato
- 2 quarter-inch thick slice of mozzarella cheese 2oz each
- 2 teaspoons extra virgin olive oil to drizzle
- salt and pepper to taste
- 1 pinch red pepper flakes
- 2 basil leaves sliced thinly
Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
In a large mixing bowl, add in the zucchini noodles and pour in the pesto. Toss together until fully combined.
Plate the zucchini noodles into two dishes and top each with a tomato slice. Top the tomato with a slice of mozzarella and drizzle with olive oil (about 1 teaspoon) and season with salt and pepper. Garnish with red pepper flakes and basil.