Zucchini Noodles and Shrimp with Almond-Herb Pesto
"When cut into long strands using a spiralizer, zucchini makes a delicious stand-in for pasta in this light and flavorful dish. You will have some pesto left over. Save it to toss with your favorite sautéed or raw vegetables, or thin it with a bit of lemon juice and olive oil and use it to dress a green salad...."
INGREDIENTS
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2 garlic cloves, minced
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1/2 cup (2 oz./60 g) blanched slivered almonds
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1/2 cup (2 oz./60 g) grated Parmesan cheese
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Kosher salt and freshly ground pepper, to taste
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1 cup (2 oz./60 g) packed basil leaves
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1/2 cup (1 oz./30 g) packed flat-leaf parsley leaves
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1/2 cup (1 oz./30 g) packed mint leaves
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3/4 cup (4 oz./125 ml) plus 1 Tbs. extra-virgin olive oil
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2 Tbs. fresh lemon juice
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1 lb. (500 g) medium shrimp, shelled and deveined
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4 zucchini, each about 8 oz. (250 g), trimmed and run through the fine grates of a spiralizer
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