Name: Nori Pesto with Spiralized Cucumber
Ingredients: 2 cucumbers, spiralized into “noodles”; 2 cups baby spinach, packed; ½ cup basil leaves, packed; 8 strips spicy nori*, crushed; 3 cloves garlic, minced; ½ lemon, juiced; 1 tablespoon sesame oil; 1/3 cup olive oil; Salt and pepper, to taste; Raw sesame seeds

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Nori Pesto with Spiralized Cucumber

Italy meets Japan in this super-nutritious—and super-tasty—pesto variation.

Course: Entree

Keyword: cucumber, Italian, italy, japan, japanese pumpkin, nori, pesto, spiralized

Servings:

Calories: 330kcal

Author: Dina Deleasa-Gonsar

Ingredients

2 cucumbers, spiralized into “noodles”
2 cups baby spinach, packed
½ cup basil leaves, packed
8 strips spicy nori*, crushed
3 cloves garlic, minced
½ lemon, juiced
1 tablespoon sesame oil
1/3 cup olive oil
Salt and pepper, to taste
Raw sesame seeds

Instructions

Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into “noodles.” Cut noodles into 2-inch lengths.
Place spinach, basil,nori, garlic, lemon juice, sesame oil, olive oil, salt and pepper into the bowl of a food processor. Pulse until well combined. Add up to 1 tablespoon water if mixture is too thick. Spoon pesto on top of cucumber noodles, garnish with sesame seeds, and serve.

Notes

*If you can’t find spicy nori strips, substitute two sheets of plain nori. To give your pesto a little kick, add a teaspoon of Chinese Five Spice or Japanese Seven Spice (Shichimi Togarashi) seasoning.

Nutrition

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