Directions:
- Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
- Stack the strips and then slice them into thinner noodles .
- Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
- Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
- Gently toss the zucchini and tomato mixture with just enough pesto to coat.
- Season with additional salt and pepper if desired.
- Garnish with pine nuts and basil leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.77 Kcal (1506 kJ) | ||
| Calories from fat | 349.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.81g | 60% | |
|---|---|---|---|
| Sodium | 606.89mg | 25% | |
| Potassium | 156.8mg | 3% | |
| Total Carbs | 3.03g | 1% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 645.2 Kcal (2701 kJ) | ||
| Calories from fat | 626.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.6g | 60% | |
|---|---|---|---|
| Sodium | 1088.38mg | 25% | |
| Potassium | 281.21mg | 3% | |
| Total Carbs | 5.44g | 1% | |
| Sugars | 1.38g | 3% | |
| Dietary Fiber | 1.6g | 4% | |
| Protein | 5.32g | 6% | |
| Vitamin C | 5.8mg | 5% | |
| Iron | 2.3mg | 7% | |
| Calcium | 13.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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