Prep:
45 min
|
Cook:
30 min
Picnic Pesto Zoodles
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4
Courtesy of The Chew Test Kitchen
Ingredients (10)
-
1 avocado, peeled and pitted
-
1 bunch basil, plus more for garnish
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½ cup chopped nuts, i.e., almonds, walnuts or macadamia nuts
-
-
1 lemon, zest only
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1 clove garlic, peeled
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1/3 cup olive oil
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2 zucchinis
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1 pint cherry tomatoes, halved
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kosher salt and freshly ground black pepper, to taste
Steps (3)
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Step 1In a food processor, add avocado, basil, walnuts, Hidden Valley® Greek Yogurt Ranch, lemon zest and garlic. Pulse until almost smooth. While the machine is running, slowly add olive oil and pulse until smooth. Season with salt and pepper.
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Step 2Set spiralizer to the spaghetti noodle setting. Place zucchini in spiralizer according to package directions and twist until zucchini has been turned into noodles. If you don't have a spiralizer use a vegetable peeler to make thin zucchini ribbons. Trim noodles into 6–8 inch pieces before tossing.
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Step 3In a large bowl, toss together zucchini noodles and tomatoes. Add dressing and toss to coat. Garnish with extra basil leaves. Serve chilled.
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For safe meat preparation, reference the USDA website.
Picnic Pesto Zoodles
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
Ingredients (10)
-
1 avocado, peeled and pitted
-
1 bunch basil, plus more for garnish
-
½ cup chopped nuts, i.e., almonds, walnuts or macadamia nuts
-
-
1 lemon, zest only
-
1 clove garlic, peeled
-
1/3 cup olive oil
-
2 zucchinis
-
1 pint cherry tomatoes, halved
-
kosher salt and freshly ground black pepper, to taste
Picnic Pesto Zoodles
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
