PCC Zucchini Noodle Pesto

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

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.

Recipe by PCC Deli

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!

More about: almonds, pesto, zucchini

Comments

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LOVE LOVE LOVE IT

So awesomely delicious!!! We get this every time it's available in the Issaquah Deli - unfortunately it always sells out :). Can't wait to make it myself.

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