To make pesto, combine the pine nuts, basil, garlic cloves, lemon juice, omega blend oil and water in a high-powered blender or food processor.
Pulse until you get the texture you prefer. You can make the pesto as smooth or chunky as you like.
Peel the outer layer of the Zucchini. Using a Julianne peeler or spiralizer, shred the zucchini.
Place noodles into a large bowl. Add the pesto and toss to combine.
Top with chopped tomatoes and basil leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1218g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 521 (69%)|
|Amt Per Serving||% DV|
|Total Fat 57.9g||77 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 28.7g|
|Cholesterol 0mg||0 %|
|Sodium 96.5mg||3 %|
|Potassium 3283.6mg||86 %|
|Total Carbohydrate 54.4g||16 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 39.1g|
|Protein 24.3g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 750
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