Pesto Caprese Zucchini Noodle Salad
INGREDIENTS
•
For the pesto:
•
2 teaspoons pine nuts
•
1 packed cup of basil
•
1.5 tablespoons extra virgin olive oil
•
1 small garlic clove
•
salt and pepper, to taste
•
For the zucchini noodles:
•
1 medium zucchini, Blade D, noodles trimmed
•
For the caprese:
•
2 half-thick slices of tomato
•
2 quarter-inch thick slice of mozzarella cheese (2oz each)
•
2 teaspoons extra virgin olive oil, to drizzle
•
salt and pepper, to taste
•
1 pinch red pepper flakes
•
2 basil leaves, sliced thinly
ADVERTISEMENT