Zucchini Noodle Caprese
Fresh zucchini noodles tossed with creamy mozzarella, juicy cherry tomatoes and homemade basil pesto. A light, summery twist on the classic Caprese — gluten-free, vibrant and full of flavour.
Ingredients
- 4 Medium Zucchini spiralized
- 8 oz Cherry Tomatoes halved
- 8 oz Buffalo Mozzarella Balls halved
- 1 cup Packed Basil Leaves
- 0.25 cup Raw Cashews toasted
- 2 tbsp Raw Pine Nuts toasted
- 2 Garlic Cloves
- 1 tsp Lemon Juice
- 0.25 tsp Salt
- Black Pepper to taste
- 0.33 cup Olive Oil
- Toasted Pine Nuts for garnish
- Fresh Basil Leaves for garnish
Instructions
- Toast pine nuts and cashews in skillet until golden. Add to food processor with basil, garlic, lemon juice, salt and pepper. Pulse to combine.
- With processor running, slowly pour in olive oil until pesto is smooth and creamy.
- Place spiralized zucchini noodles in a large bowl. Add halved tomatoes and mozzarella balls.
- Add pesto and toss gently to coat. Garnish with extra pine nuts and basil leaves. Serve immediately.
Nutrition
Calories: 1758kcalCarbohydrates: 54gProtein: 65gFat: 150gSaturated Fat: 44gPolyunsaturated Fat: 19gMonounsaturated Fat: 77gCholesterol: 174mgSodium: 1110mgPotassium: 3141mgFiber: 12gSugar: 30gVitamin A: 10642IUVitamin C: 201mgCalcium: 5279mgIron: 10mg
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