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Cucumber Noodles with Fresh Pesto

Cucumber Noodles are a healthy meal option for those who are trying to eat healthier and especially for those who are incorporating new recipes into an easy weight loss meal plan.

Prepare fresh basil pesto to enjoy this recipe that has layers of flavor that you will truly appreciate.

If you want to give a gift that keeps on giving healthy food all year long, we love the AeroGardenwith basil seed pods. You can grow basil indoors 365 days a year and never have to think twice about whether you have basil on hand for your tasty recipes.

Basil can be used in so many healthy recipes, from Caprese Salad, to Basil Pork Chops to 5-layer Tomato Pie.

Cucumber Noodles with Fresh Pesto

This super easy low-carb dish is a great way to savor the delicious, natural flavors of fresh cucumber, basil, garlic, and toasted pine nuts. Enjoy this dish on its own, or top with your favorite lean protein, such as grilled chicken or steamed fish, for a more satisfying meal.

Best Rated Spiralizer

Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.

How to Make Cucumber Noodles with Pesto

Using a spiral slicer, cut cucumbers into thick, long noodles. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the medium “chipper” blade to create slightly thicker strands).

Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels and gently blot to absorb excess moisture.

Place cucumber noodles in a medium, non-reactive bowl and top with fresh pesto. Toss gently to combine. Season with salt and pepper, to taste, and serve immediately.

Cucumber Noodles with Fresh Pesto

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Ingredients

• 4 large firm seedless cucumbers, peeled
• 1/2 cup fresh pesto
• Salt and pepper, to taste

Instructions

Servings: 4 servings, Total Prep Time: 15-20 minutes

1. Prepare fresh basil pesto.
2. Using a spiral slicer, cut cucumbers into thick, long noodles. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the medium “chipper” blade to create slightly thicker strands).
3. Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels and gently blot to absorb excess moisture.
4. Place cucumber noodles in a medium, non-reactive bowl and top with fresh pesto. Toss gently to combine. Season with salt and pepper, to taste, and serve immediately.

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