Nori Pesto with Spiralized Cucumber

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

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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: 3
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

Calories: 330kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Sodium: 72mg | Fiber: 3g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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