Pesto Zucchini Noodles with Burrata
A fresh herb pesto with nutty Gouda and a creamy burrata topping is not only delicious, but also makes this a beautiful meatless main or side dish.
Recipe provided by the Dairy Farmers of Wisconsin
Recipe provided by the Dairy Farmers of Wisconsin
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pesto Zucchini Noodles with Burrata
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1/2 cup dry roasted almonds
2 ounces Gouda cheese, shredded (about 1/2 cup)
1/4 cup fresh basil leaves + more for garnish
1/4 cup fresh mint leaves + more for garnish
1/4 cup fresh parsley leaves + more for garnish
1 garlic clove, coarsely chopped
1/2 cup plus 2 teaspoons olive oil, divided
Salt, to taste
Pepper, to taste
6-8 medium zucchinis
8 ounces BelGioioso Burrata cheese
Chopped dry roasted almonds, for garnish
Directions
- Place the almonds, Gouda, basil, mint, parsley and garlic into a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in 1/2 cup olive oil until smooth, adding more olive oil, if necessary, until the desired consistency is reached. Season with salt and pepper to taste. Set aside.
- Trim zucchini ends; halve zucchini widthwise. Slice zucchini with a spiralizer into thin, long “noodles” and place on a paper towel-lined plate.
- Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium-high heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl.
- Add 3-4 tablespoons reserved pesto; toss to combine, adjusting amount of pesto as desired. Save any remaining pesto for a different recipe. Season with salt and pepper to taste.
- Top each serving with burrata. Garnish with fresh herbs and almonds.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Gourmet Deluxe Roasted Almonds, 9 Ounce
$7.29$0.81/oz
L&B Smoked Gouda Cheese, 0.5 Pound
$5.50 avg/ea$10.99/lb
L&B Fresh Organic Basil, 0.75 Ounce
$3.99$5.32/oz
L&B Fresh Bay Leaves, 0.75 Ounce
$3.79$5.05/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Green Zucchini, 0.33 Pound
$1.15 avg/ea$3.49/lb
BelGioioso Burrata Cheese, 8 Ounce
$6.99$0.87/oz
L&B Gourmet Deluxe Roasted Almonds, 9 Ounce
$7.29$0.81/oz
Directions
- Place the almonds, Gouda, basil, mint, parsley and garlic into a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in 1/2 cup olive oil until smooth, adding more olive oil, if necessary, until the desired consistency is reached. Season with salt and pepper to taste. Set aside.
- Trim zucchini ends; halve zucchini widthwise. Slice zucchini with a spiralizer into thin, long “noodles” and place on a paper towel-lined plate.
- Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium-high heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl.
- Add 3-4 tablespoons reserved pesto; toss to combine, adjusting amount of pesto as desired. Save any remaining pesto for a different recipe. Season with salt and pepper to taste.
- Top each serving with burrata. Garnish with fresh herbs and almonds.