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Spring is here, and we couldn’t be happier. The sun is shining, flowers are blooming and there’s tons of GREEN all around. The perfect way to celebrate spring? With seasonal eats and fresh veggies galore! We’ve teamed up with our friends at Almond Board of California to bring you a healthy, green recipe you can whip up in no time.
Introducing our Almond Pesto Zoodles (aka zucchini noodles)! If you haven’t made zoodles before, you’re in for a treat. They’re low-carb, gluten-free and super easy to make. Plus, we guarantee our homemade almond pesto will be your go-to recipe by the end of spring. Why almonds? For one, they’re less caloric than pine nuts (which are traditionally used in pesto). They also tend to be less expensive and add a super nutty flavor to the pesto that we love. Read on for all of the deets!
Ingredients:
– 3/4 cup whole natural almonds
– 3 cups fresh basil + more for topping
– 4 garlic cloves
– 1 1/4 cups Parmesan cheese + more for topping
– salt and pepper, to taste
– 1 1/2 cups extra virgin olive oil
– 3 large zucchini
– cherry tomatoes
Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Roast almonds for 10 minutes on a sheet pan. Let cool.
2. Place the basil, garlic, Parmesan, almonds, salt and pepper in a food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse. Scrape down the bowl, as needed.
3. Bring a pot of water to a boil. Use a handheld spiralizer to make your zucchini noodles. Just place one end of your zucchini against the center of the blade on the spiralizer and apply pressure while twisting clockwise. Voila! Add zucchini noodles to the boiling water. Cook 2-3 minutes. Drain.
4. Toss the pesto with the zucchini noodles. Top with cherry tomatoes, more Parmesan and some fresh basil. Enjoy!
Preheat oven to 400 degrees Fahrenheit. Roast almonds for 10 minutes on a sheet pan. Let cool. Place the basil, garlic, Parmesan, almonds, salt and pepper in a food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse. Scrape down the bowl, as needed.
Pesto! How easy was that?
Use a handheld spiralizer to make your zucchini noodles. Just place one end of your zucchini against the center of the blade on the spiralizer and apply pressure while twisting clockwise. Voila! Bring a pot of water to a boil and add zucchini noodles. Cook 2-3 minutes, then drain. Toss the pesto with the zucchini noodles.
Top with cherry tomatoes and a few pieces of fresh basil.
Sprinkle on more Parmesan (the more, the better)!
And serve up a bowl for dinner! Doesn’t that look delicious?
And, of course, be sure to serve extra almond pesto on the side!
Happy (healthy) eating!
