Recipe of the Week: Zucchini Noodles with Basil Almond Pesto

So you’re trying to eat healthy and get those vegetables in, but your inner foodie just can’t get past wanting carbs? Well, fear not–Heather Christo, the awesome Queen Anne-based entertaining expert (and recently a winner on Food Network’s Cutthroat Kitchen!) saves the day. Dazzle as she transforms this seasonal vegetable into a delicious pesto noodle dish and let your taste buds (and waistline) judge for themselves.

Try your hand at Christo’s recipe below. For her step-by-step instructions and more info about her, visit Heather’s blog.

Ingredients

• ½ yellow onion, diced
• 2 cups basil, packed
• ½ cup raw slivered almonds
• 1/3 cup olive oil
• 2 teaspoons red wine vinegar
• pinch of crushed red pepper
• kosher salt
• 3 large zucchini
• 1 pint cherry tomatoes
• 1/4 cup sliced almonds for garnish
• fresh basil for garnish

Instructions

1. In the bowl of a food processor, combine the onion, basil, almonds, olive oil, vinegar and crushed red pepper. Pulse until you have a smooth pesto and then season to taste with kosher salt.
2. Run the zucchini through a vegetable spiralizer (Heather suggests this one) and collect in a large bowl. Toss the zucchini noodles with the pesto until the noodles are well coated. Season to taste with kosher salt. Toss the sliced almonds in.
3. Transfer to a platter and sprinkle with the cherry tomatoes and tuck the fresh basil at the corners for garnish.

Preparation time: 20 minute(s)

Number of servings (yield): 4