Zucchini Noodle Salad Genovese with Kabochas, Kalamatas, and Pine Nuts

Nicole Poirier is the owner of NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 8 servings

Prep Time Cook Time Total Time
15 mins 10 mins 25 mins
 INGREDIENTS
DIRECTIONS
  • 3 c basil leaves
  • 1 c pine nuts (walnuts, cashews, or almonds will do – pine nuts are pricey! Buy if you can in bulk foods sections or wholesale clubs like Costco for the best deal)
  • ½ c extra virgin olive oil
  • 3 – 4 tablespoons freshly squeezed lemon juice, from one large lemon
    Salt to taste
  • 3 large zucchini, “zoodled” with a spiralizer, julienne peeler, or mandoline
  • 1 lb kabocha squash, cut into ½” dice
  • 1 lb green beans, cut into ½” lengths
  • 1 c pitted kalamata olives
  • 1 c sunflower sprouts (optional)
  • ½ c prepared pesto to start, add more to taste
  • ¼ – ½ c pine nuts (do not substitute here)
  1. For the pesto, combine all of the ingredients in a blender or food processor and process until smooth. You may have to add an extra drizzle of oil. Salt to your liking.
  2. Zoodle your zucchinis or summer squashes however is convenient.
    Place the green beans and kabocha squash together in a steamer and steam for 6 minutes. The squash will be just right and the beans will still be bright green.
  3. While you steam, toast the pine nuts in a 400 degree oven or toaster oven for 5 minutes, until they begin to turn golden.
  4. In a large bowl, combine all of the ingredients except for the pine nuts.
    Stir the pesto through well and taste.
  5. Add salt and extra pesto as necessary.
  6. Garnish with toasted pine nuts, and enjoy!

Link to the original recipe here.

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