Caramelized Zucchini Noodle Bowl with Smoky Almond Pesto and Roasted Tomatoes

Allergens

Tree nuts (almonds)

Ingredients

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/2 cup almonds, raw or blanched
• 2 cloves garlic, peeled
• 1/4 teaspoon smoked paprika
• 1/2 cup extra virgin olive oil, divided
• 1 pint cherry tomatoes
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Wash and trim the ends of the zucchinis. Use a spiralizer or a sharp knife to slice them into noodle like strands.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini noodles, season with salt and pepper, and cook for 3 4 minutes until tender but still al dente. Transfer to a serving bowl and set aside.
4. Combine basil leaves, almonds, garlic, smoked paprika, and 1/4 cup of olive oil in a food processor or blender. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste. Set aside.
5. Toss cherry tomatoes in a bowl with balsamic vinegar, lemon juice, and remaining 2 tablespoons of olive oil. Season with salt and pepper. Spread them out on a baking sheet lined with parchment paper. Roast in the preheated oven for 18 20 minutes until slightly shriveled and bursting with flavor.
6. To serve, spoon the smoky almond pesto over the zucchini noodles, followed by the roasted cherry tomatoes. Garnish with fresh basil leaves.

Chef’s Insight

To enhance the aroma, add a pinch of garlic powder to the smoky almond pesto.

Notes

The smoky almond pesto can be used as a spread on sandwiches or as a sauce for grilled chicken.