Zucchini Spiralized Noodles with Sundried Tomato Pesto
Zucchini Noodles with Sun Dried Tomato Pesto
  • 1 large yellow squash
  • 1 large green squash zucchini
  • 1 1/4 cups sundried tomatoes not in oil, chopped
  • 3 cloves garlic
  • 1 1/2 ounces pine nuts
  • 3 tablespoons asiago cheese
  • 1/4 cup fresh basil leaves torn
  • 2 tablespoons extra virgin olive oil
  1. Place sundried tomatoes in a small bowl and pour boiling water onto and let sit for 30 minutes.
  2. Place squash into the spiralizer or use a peeler and create long strips.
  3. Heat oil into a large saucepan over medium heat. Add squash and cook for 3-4 minutes until tender.
  4. Place the rest of the ingredients in a food processor or blender and pulse until smooth.
  5. Make sure to scare down the sides of the blender to incorporate all of the mixture.
  6. Place pesto onto of zucchini noodles and serve immediately. Top with extra asiago cheese of desired.