Zoodles tossed in pesto
Fresh seasonal zucchini Zoodles tossed in Pesto and sprinkled with pomegranate pearls and crushed pistachio is a winner dish for the summers.
There truly is nothing more nutritious than a big bowl of raw goodness.This bowl has the goodness of fruits,vegetables and nuts!
Total time : 15 mins
Serves : 2
2 large Zucchinis ,washed.
1 Carrot ,washed & peeled.
1 cup Pomegranate seeds
100 gms Cherry Tomatoes ,washed and cut in half.
2 tbsp crushed Pistachios
For the Dressing
1/2 cup Pesto
Extra Virgin Olive Oil for drizzling
In a mixing bowl,using a spiralizer use the zucchini to make zucchini noodles aka zoodles.
Then with a vegetable peeler make the carrot ribbons using it to peel the carrot length wise.
Toss in the pomegranate seeds and the cherry tomatoes.
Add the pesto and toss well;this is a good time to check on the seasoning and make any adjustments if requiered.
Transfer the zoodles on to the serving dish and garnish by sprinkling crushed pistachios and lastly drizzle with some EVOO (extra virgin olive oil).
You may sprinkle some parmesan snow as well, if you desire!11
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