Zucchini Pasta With Almond Pesto Recipes

AVOCADO PESTO WITH ZUCCHINI PASTA

Steps:

• Make zucchini noodles using a spiralizer.
• Mash avocado in a small bowl and mix in pesto until smooth.
• Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

EASY BASIL PESTO WITH ALMONDS

Steps:

• Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

ALMOND PESTO

Steps:

• Add almonds, garlic, spinach, basil, and salt to your food processor and pulse for 10 seconds.
• With the motor still running, pour the olive oil in through the top. If mixture gets stuck add 1-2 tbsp of water.
• Store pesto in a jar in the refrigerator for 5-7 days, or place it in a freezer-safe bag and freeze for up to 2 months.

ZUCCHINI NOODLES AND SALMON WITH ALMOND-HERB PESTO

Steps:

• Pesto
• In a food processor, add garlic, almonds, parmesan, sea salt, and pepper. Pulse until the almonds are ground fine.
• Add the basil, parsley, mint, olive oil, and lemon juice and process until smooth
• Transfer to a bowl and set aside.
• Grill the Salmon
• Pre-heat the grill to medium-high
• Pat the salmon dry and season with a pinch of fine-grain sea salt and freshly ground black pepper
• Place the salmon on the well-oiled grill. For fillets, put them on the grates skinless side first. (** If you like crispy skin, put the skin-side down first)
• The salmon will release itself from the grates when it's ready. Use a flat spatula to flip the salmon over when it's 60% cooked. A 1" thick piece will cook in 6-10 minutes.
• When done, remove from the grill and let rest
• Assemble
• Toss the zucchini "noodles" with 3/4 cup of the pesto until evenly coated; season with a bit more sea salt, to taste
• For serving, arrange the salmon on top of the zucchini pesto noodles .. and drizzle a little more pesto on the salmon (reserving any that remains for another use)