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Pesto Caprese Zucchini Noodle Salad Recipe


Pesto Caprese Zucchini Noodle Salad Recipe

 #Pesto #Caprese #Zucchini #Noodle #Salad #Recipe

(2 servings)

Ingredients 


  • Ingredients for Pesto:
  • 1/8 cup raw cashews
  • 1 cup of fresh basil
  • 1 and 1/2 tablespoons oil
  • 1 small garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon
  • Ingredients for Salad:
  • 1 zucchini
  • 2 slices of tomato
  • 2 slices of fresh mozzarella
  • 2 teaspoons oil, to drizzle
  • salt and pepper, to taste
  • sprinkling of crushed red pepper
  • sprinkling of chopped fresh basil

Directions 


  • Directions for Pesto:
  • Add the cashews, basil, oil, garlic, salt, and pepper into a food processor and pulse until creamy.  I like seeing a little texture, but you can adjust to your liking.  There isn’t a lot of pesto in a batch so you’ll probably have to stop pulsing to scrape the sides a couple times.
  • Taste the pesto and add more salt and pepper, to taste.
  • Directions for Salad:
  • Use a spiralizer to cut the zucchini into pasta looking strings.  I use a Veggetti Pro spiral vegetable cutter.  Move the zucchini noodles to a large bowl.
  • Pour the pesto on top of the zucchini noodles and gently mix together.
  • To prepare each plate:
  • Place some zucchini noodles on a plate.
  • Add a slice of tomato on top of the “noodles.”
  • Place a slice of mozzarella cheese on top of the tomato.
  • Drizzle about 1 teaspoon of oil on top.
  • Season with salt, pepper, and crushed red pepper flakes.
  • Garnish with fresh basil on top.


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