Pesto Zucchini Noodle Bowl
Pesto Zucchini Noodle Bowl
By Chef Katie Mae
Makes 2 servings | Ready in 15 minutes | Stores 3 days in fridge
PESTO INGREDIENTS
- ¼ cup water
- 2 tablespoons lemon juice (about ½ lemon)
- ½ cup frozen peas, thawed (about 5 oz)
- 2 cups basil, tightly packed, divided
- ½ teaspoon ground black pepper
- ½ cup walnuts (about 2 oz)
BOWL INGREDIENTS
- 16 oz zucchini, unpeeled (about 2 medium)
- ½ red onion, sliced thin (about 3 oz)
- 4 garlic cloves, minced (or 1 teaspoon garlic granules)
- ½ cup cooked corona or cannellini beans (about 3 oz)
- ½ cup cherry tomatoes, sliced in half
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon pine nuts (optional)
DIRECTIONS
- Add the water, lemon, peas, ½ cup of the basil and the black pepper to a small blender or food processor. Blend until completely smooth. Then add the remaining basil and walnuts. Blend/pulse for a few seconds, just long enough to process the basil and walnuts to small pieces and give the pesto a little bit of a chunky texture.
- Use a spiralizer or vegetable peeler to create “noodles” out of the zucchini.
- Place a skillet or sauté pan over high heat. Add the onion and garlic, and steam-fry for 1 minute, stirring occasionally. Add the zucchini and beans, and steam-fry for 1 more minute. Then quickly remove it from the heat—overcooking the zucchini will make it too soft.
- Stir in the pesto and transfer the pesto noodles to individual bowls. Top each with the cherry tomatoes, and a sprinkle of nutritional yeast and pine nuts.
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