Caprese Zucchini Noodle

By Pollin

Ingredients

• For the pesto:
• 2 teaspoons pine nuts
• 1 packed cup of basil
• 1.5 tablespoons extra virgin olive oil
• 1 small garlic clove
• salt and pepper, to taste
• For the zucchini noodles:
• 1 medium zucchini, Blade D, noodles trimmed
• For the caprese:
• 2 half-thick slices of tomato
• 2 quarter-inch thick slice of mozzarella cheese (2oz each)
• 2 teaspoons extra virgin olive oil, to drizzle
• salt and pepper, to taste
• 1 pinch red pepper flakes
• 2 basil leaves, sliced thinly

Details

Adapted from inspiralized.com

Preparation

Step 1

Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
In a large mixing bowl, add in the zucchini noodles and pour in the pesto. Toss together until fully combined.
Plate the zucchini noodles into two dishes and top each with a tomato slice. Top the tomato with a slice of mozzarella and drizzle with olive oil (about 1 teaspoon) and season with salt and pepper. Garnish with red pepper flakes and basil.