Nori Pesto with Spiralized Cucumber

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

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Description

It’s an unusual component for pesto. However, with its nutritional power of vitamins A, C, K and B12; iodine; omega-3s; and numerous minerals, including potassium, magnesium and sodium, seaweed is a formidable ingredient that pairs well with pasta and pasta substitutes. For this recipe, use nori (what sushi is wrapped in). If you can find  a spicy version at your store, even better! 

Nori Pesto with Spiralized Cucumber
Recipe Type: Entree
Author: Dina Deleasa-Gonsar 
Serves: 2-3
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
  1. Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into “noodles.” Cut noodles into 2-inch lengths.
  2. 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. 

*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.  

PER SERVING: 330 cal; 4g prot; 26g fat; 25g carb (4g sugars); 72mg sodium; 3g fiber

 

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