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!

Learn more about our recipes. View guidelines »

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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