PESTO SPAGHETTI ZOODLES WITH HEIRLOOM GRAPE TOMATOES

2016-05-14

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INGREDIENTS:

  • 3 cups fresh basil leaves
  • 3 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1/2 teaspoon freshly ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large garlic clove, minced
  • 3 tablespoons grated Parmesan cheese
  • 2 medium zucchini, spiralized with blade C
  • 3/4 cup mixed heirloom cherry tomatoes

DIRECTIONS:

  1. Combine the basil, pine nuts, olive oil, salt and pepper, garlic and Parmesan in a food processor and pulse until creamy.
  2. Place the zucchini noodles and tomatoes in a large bowl, pour the pesto on top, and toss to combine.  Serve.
  • If you prefer this dish hot, heat the zucchini noodles in a large skillet over medium heat for 2 to 3 minutes.  When they are al dente, add the tomatoes and pesto, and toss for another 1 to 2 minutes, until heated through.
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