PCC Zucchini Noodle Pesto

PCC Zucchini Noodle Pesto

PCC Zucchini Noodle Pesto

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  • 1/4 cup diced sun-dried tomatoes
  • 2 zucchini
  • 1 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 2 tablespoons chopped almonds
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic
  • Sea salt, to taste


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.

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