Raw Spiralized Zucchini Noodles with Tomatoes and Pesto 2 IP servings For the Pesto: 1 cup packed fresh basil 1 clove garlic kosher salt & pepper to taste 4 tsp extra virgin olive oil For the zoodles: 2 medium zucchinis ( about 2 cups ) 2 cups heirloom grape or cherry tomatoes, halved kosher salt and black pepper to taste Directions: In a small food processor pulse basil, garlic, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside. Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. ( You can also blanch the zucchini noodles if you choose.) Toss with the pesto and tomatoes and season with salt and pepper as needed. ENJOY!! WWW.THEDEVINETOUCH.COM
Posted on: Thu, 21 Aug 2014 14:43:46 +0000