Zucchini Noodles & Skinny Pesto Sauce

Ingredients

Contains: milk, wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups Basil Leaves, Packed
• 3 cloves Garlic
• 2 Tablespoons White Miso Paste
• 2 Tablespoons Parmesan Cheese, Freshly Grated
• 2 Tablespoons Sliced Almonds
• 3 Tablespoons Water
• ¼ whole Lemon, Juiced
• 2 whole Zucchini
• 1 whole Summer Squash
• 2 teaspoons Olive Oil, Or Sub With Oil-spray
• ⅓ cups Onions, Diced

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Spiralize the zucchini and summer squash into noodles, or cut them into thin strips with a vegetable peeler. Spread them on paper towels to drain while you make the sauce.

2. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Move them to a bowl and set aside.

3. Heat the olive oil (or use oil spray) in the same skillet over medium heat. Cook the diced onions for 4 to 5 minutes until soft, then add the garlic and cook 30 seconds more.

4. Put the basil, toasted almonds, onion and garlic mixture, miso paste, half the Parmesan, lemon juice and water in a food processor. Blend until mostly smooth, scraping the sides once.

5. Return the pesto to the skillet over low heat and warm for 2 minutes. Add the noodles and toss for 2 to 3 minutes until just tender but still firm.

6. Divide the noodles among bowls, sprinkle with the remaining Parmesan and serve right away.