Spiralized Zucchini Pasta And Broccoli Basil Pesto

Name: Spiralized Zucchini Pasta And Broccoli Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 2 cups fresh basil leaves firmly packed; 1 cup broccoli florets 1/2 medium head broccoli; 1/2 cup pine nuts blanched slivered almonds, or raw walnuts; 2 teaspoons white miso paste or 1/2 cup shredded Parmesan, plus more to taste; 2 teaspoons minced garlic 2 cloves; 3/4 teaspoon sea salt plus more to taste, plus more to serve; 1/4 teaspoon freshly ground black pepper plus more to serve; 2 zucchinis large or 4 small, spiralized to make zoodles; 1 cup English cucumber finely diced; 1 cup broccoli florets finely chopped raw, 1/2 medium head; 1/4 cup shelled hemp seeds

Servings: persons

1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 cups fresh basil leaves firmly packed
1 cup broccoli florets 1/2 medium head broccoli
1/2 cup pine nuts blanched slivered almonds, or raw walnuts
2 teaspoons white miso paste or 1/2 cup shredded Parmesan, plus more to taste
2 teaspoons minced garlic 2 cloves
3/4 teaspoon sea salt plus more to taste, plus more to serve
1/4 teaspoon freshly ground black pepper plus more to serve
2 zucchinis large or 4 small, spiralized to make zoodles
1 cup English cucumber finely diced
1 cup broccoli florets finely chopped raw, 1/2 medium head
1/4 cup shelled hemp seeds

1
To make the pesto, throw the olive oil, lemon juice, basil, broccoli, pine nuts, miso (or Parmesan), garlic, salt, and pepper into your KitchenAid(R) Power Plus(R) Blender. Secure the lid, remove the center lid cap, and insert the tamper. Turn the variable speed dial to 11, and process for 20 to 30 seconds, using the tamper to guide the ingredients through the blades until rustically combined but not completely smooth.
2
In a large bowl, use your hands to lightly toss the zucchini noodles with the diced cucumber and broccoli until well combined.
3
Gently massage 1 cup (230 g) of the pesto through the zucchini noodles until evenly coated, and add additional pesto gradually to your preference. As you massage the fruits and vegetables will release water, making the pesto easier to work with. Season with salt and pepper, to taste. Set out four plates, and swirl equal portions onto plates, and toss with hemp seeds. Serve immediately passing any remaining pesto at the table.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 cups fresh basil leaves firmly packed, 1 cup broccoli florets 1/2 medium head broccoli, and more.

Yes, Spiralized Zucchini Pasta And Broccoli Basil Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!