Zucchini Noodles with Pesto and Grilled Focaccia

Prep Time

10 minutes


Prep Notes

Cooking Time

15 minutes


Yields

2 servings


Ingredients

3 large zucchini

8 oz focaccia or two slices

2 bunches basil

½ cup pine nuts, toasted

Juice of 1 lemon

¼ cup extra virgin olive oil

1 tbsp sea salt, to taste

Black pepper, to taste

¼ cup Parmesan cheese (optional)


Directions

  1. Wash, pat dry, and trim zucchini ends. Create noodles using a spiralizer tool.

  2. Option: Sauté your “noodles” in olive oil over medium-high heat for 4–6 minutes. Add salt and black pepper to taste.

  3. Wash and dry basil and add to blender with pine nuts, lemon, extra virgin olive oil, and salt.

  4. Blend until smooth, adding more olive oil and/or water as needed.

  5. Toss zucchini noodles with pesto and top with Parmesan, if desired.

  6. Bring 1 tablespoon olive oil to medium heat in pan and toast focaccia in olive oil. Serve alongside pesto-zucchini noodles.

Credit

Used with permission from The Integrative Nutrition Cookbook, 2016

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