Shrimp & Hazelnut pesto with Zoodles
Shrimp & Hazelnut pesto with Zoodles. I can have this combo on the daily!⠀
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Looks light, but it’s actually super filling with all the healthy fats. Plus, a tasty way to get your daily dose of greens!⠀
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While pesto is traditionally made with basil + pine nuts, I went a little different route with it. I used hazelnuts instead of pine nuts (cheaper + super flavorful) & added spinach to the basil to get some additional vitamins + minerals.⠀
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Here is how I made it:⠀
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1.First, the pesto. All you need is a food processor & a handful of ingredients. It all depends on your taste buds, but start with pulsing 1/3 cup roasted hazelnuts, 3-4 cloves fresh garlic, 2/3 cup shredded parmesan cheese, 2 oz fresh basil, 1.5 oz fresh spinach (I used @josiesorganics), and fresh ground black pepper. I slowly poured in 2/3 cup extra virgin olive oil.⠀
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2.Taste your pesto + add more of what you like. I dont initially add salt because the parmesan has a decent amount of saltiness, but if you need more salt, you can add after tasting it.⠀
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3. You can store this in the fridge in a mason jar or freeze in little portions to use when you need.⠀
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4.For the rest of the dish, I started with a base of zucchini noodles that I spiralized and salted, then dabbed with a papertowel. Set these aside.⠀
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5.I cooked up @wholefoods shrimp that I seasoned with olive oil, sea salt, smoked paprika, garlic powder, and cumin. Cooked on medium for just 1 minute on each side. You can use whatever spices you like⠀
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6.After the shrimp, in the same pan, I cooked the noodles. I like these more on the “crunchy” side, so I only cook them for a minute or so. But its up to you & your preferences.⠀
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7.I added 2 tablespoons of the pesto to the zoodles & shrimp then topped with more toasted hazelnuts and sesame seeds.
