Homemade Roasted Red Pepper Pesto Zucchini Noodles
Homemade Roasted Red Pepper Pesto Zucchini Noodles
Servings
3
Ingredients
For the Pesto
- 1 large roasted red pepper (from a jar)
- 1 cup fresh basil
- ¼ cup of roasted salted nuts (almonds/walnuts/cashews)
- 2 cloves of garlic
- ¼ cup parmesan cheese
- ⅓ cup olive oil (or more for desired consistency)
- Salt and pepper to taste
For the Zucchini Noodles
- 1 16 oz package of zucchini spirals "noodles"
- 1 tbsp olive oil
- 1 can of artichoke hearts
- ¼ cup parmesan cheese
- Salt and pepper to taste
Instructions
Make the Pesto
Combine all the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.
Cook the Zucchini
Next, heat a large skillet on medium heat with a little olive oil and add zucchini spirals. Put a lid on the pan so that the zucchini spirals can soften. Give the zucchini a few stirs (about 5-10 minutes). The goal is to get them slightly softened, not brown. If there is excess liquid, remove the lid and cook until it has evaporated. Add in the quartered artichoke hearts, then add in enough homemade red pepper pesto to fully coat the zucchini. Add the parmesan cheese and stir to combine. Taste for seasoning and adjust salt and pepper accordingly.