LEMON ARTICHOKE PESTO WITH ZUCCHINI NOODLES

Ok so this is unbelievably good. I used almonds instead of walnuts and caned artichokes cause I’m not that fancy. Also, I added a handful of raw kale instead of parsley to the pesto which was really good and a great way to add in extra vitamins and extend the pesto. We ended up having enough to freeze about a half cup for the next time. For some protein I added 2 chicken breast and a packet of baby bellas. I like to make a massive amount of what ever i’m cooking so I can meal prep for the rest of the week even into the weekend.
This is the spiralizer  I use (bonus arm work out).
Ingredients (Vegetarian version- feel free to add chicken or tofu)
***Pesto:***
  • 1 (8 oz) pack frozen artichoke hearts; thawed or 1 can organic artichoke hearts; drained
  • ½ cup fresh parsley leaves; packed
  • 1/2 grated parmesan cheese
  • ½ cup raw walnut/ almonds halves; chopped and toasted
  • 1 lemon; zested and juiced
  • 2 large cloves garlic; crushed and minced
  • ½ cup extra-virgin olive oil
  • ½ teaspoon or to taste kosher salt
  • ½ teaspoon or to taste freshly ground black pepper

Zucchini Noodles:

  • 2 medium zucchini; rinsed and dried; julienned or spiralized
Instructions
  1. Set oven to 450F.
  2. Using a spiralizer or julienne peeler, make zucchini into long, pasta like strands. If you are using a spiralizer, you may want to cut the zucchini into thirds first to make shorter strands.
  3. Place cut zucchini on a parchment lined baking sheet, and put it into preheated oven for about 5 minutes, or until zucchini is starting to slightly soften.
  4. Remove zucchini and set aside. Blot with a paper towel if zucchini is slightly damp.
  5. In a food processor, combine all of the pesto ingredients, except for the olive oil, and process to finely chop. When finished, and with the machine running, slowly drizzle in olive oil.
  6. Place zucchini noodles in a bowl, and mix with additional artichoke hearts, red pepper flakes or freshly grated parmesan cheese if desired.
  7. Spoon in a small amount of the pesto, and gently toss with noodles. Add in more pesto if needed to reach your desired consistency.
  8. Serve with additional toppings if desired and enjoy!

 

Pretty picture I found off the internetlemon-artichoke-pesto-with-zucchini-noodles-e1388428126375.jpg

Actual real life in action mid meal shot2507f193-76fc-4b5f-9fbc-9f737166e669.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s