PCC Zucchini Noodle Pesto
Cover tomatoes with cold water and set aside for 30 minutes; drain.
Peel and grate zucchini into long “noodle” strips using a cheese grater, mandolin or food processor. Gently squeeze strips to rid them of excess water and spread zucchini on a towel-lined plate. Refrigerate to cool and dry for about 30 minutes.
Place basil, olive oil, almonds, lemon juice, garlic and salt in a food processor; puree to combine.
In a large bowl, toss together drained tomatoes, zucchini noodles and pesto. Serve cold.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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