Zucchini Noodle Caprese
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
2 serves per portion
Recipe courtesy of Tamara Stephenson, Howard Branch
Ingredients:
Basil Pesto:
- 2 tablespoons pine nuts
- ¼ cup cashew nuts
- 1 cup basil leaves
- 2 garlic cloves
- 1 teaspoon lemon juice
- ¼ cup olive oil
Zucchini Noodles:
- 4 medium zucchinis
- 250g cherry tomatoes, halved
- 200g mozzarella, torn
Method:
- TOAST the pine nuts on low heat for 5 minutes.
- COMBINE cashews, pine nuts, basil, garlic, lemon juice and olive oil in food processor. Pulse until mixed and add any additional olive oil needed to reach desired consistency. Set pesto aside.
- CUT off edges of zucchini and use a spiraliser to create noodles. Place in a large bowl with cherry tomatoes. Tear the mozzarella and add to bowl.
- COMBINE the pesto with the zucchini noodle mixture and stir well.
What's Great About It:
A twist on the classic Italian caprese salad that’s the perfect accompaniment to your summer BBQ.
