Thursday's Meal: Zucchini Noodles with Almond Pesto

Mary Olivar with Whole Foods makes a simple dish that can be a great side or a healthy meal on its own.

The recipe is as follows:


-   3 small zucchini (about 1 1/4 pounds total), ends trimmed
-   1/2 cup roasted, unsalted whole almonds
-   1 1/4 cup loosely packed fresh basil leaves, divided
-   1 tablespoon sherry vinegar
-   1/4 teaspoon fine sea salt


-   Using a vegetable peeler, remove long strips from 1 zucchini and place in a bowl; when you reach the soft, seedy core, place it in a food processor.
-   Repeat with remaining zucchini and refrigerate zucchini "noodles."  
-   Add almonds, 1 cup of the basil, vinegar and salt to the food processor with zucchini cores.
-   Pulse, scraping down sides of the food processor frequently, until a chunky purée forms.
-   Toss noodles with almond pesto.
-   Slice remaining 1/4 cup basil and sprinkle on top.

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