Recipe: Cashew Pesto with Zucchini Noodles

Total Time: 50 minutes

Yield: 2 serving(s)

Ingredients

• 4 zucchini peeled
• 2 red peppers whole
• 1 cup water
• ½ tsp salt
• ½ tsp black pepper
• ½ cup raw cashews
• 2 cloves garlic
• 1 cup fresh basil
• 3 tbsp Parmesan cheese
• ½ lemon juiced
• ¼ tsp rosemary
• 1/2 tsp crushed red pepper

Directions

1. Heat oven to 500 degrees and place 2 red peppers on a cookie sheet, roast for approx 40 minutes until skin is blackened and peeling off, then let peppers cool before peeling and seeding.
2. While peppers are roasting prep all other ingredients and spiralize your zucchini. I use blade 1 my shredder blade.
3. In a mixer or blender add 1/2 cup water(reserving 1/2), cashews, basil, garlic, Parmesan cheese, lemon juice, 1/2 tsp crushed red pepper, and rosemary. Blend until the mixture is creamy smooth. Add more water if needed.
4. Once peppers have cooked and cooled enough so you can touch them, peel the skin off, remove core & seeds. Then slice into large strips and set aside. (you can keep these roasted peppers in olive oil in the fridge for up to 2 weeks)
5. Then heat a large skillet with 2 tbsp olive oil, add zucchini, and the other 1/2 cup water with salt and pepper and cook for approx 5-7 minutes until zucchini is cooked yet still firm.
6. Plate zucchini noodles and top with cashew pesto sauce then top with roasted red peppers.
7. Garnish with extra basil or Parmesan if you like.

Nutrition Information Per Serving

*I use the Paderno Spiral Vegetable Slicer!

From the kitchen of: Get Healthy U