1 jalapeño 2-inch, remove the seeds for a milder version, stemmed and chopped
1 cup grated Asiago cheese plus more for serving
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 heaping cups baby spinach
2 heaping cups arugula
1/2 cup extra virgin olive oil
2 large zucchini
Chopped fresh parsley or basil for serving
Directions
In a food processor, combine the walnuts, garlic, jalapeño, 1 cup of cheese, salt, and pepper. Process until finely ground. Add the spinach and arugula and process until finely ground. With the motor running, slowly drizzle in the olive oil and process until smooth.
Shred the zucchini on a spiralizer. (If you don’t have a spiralizer, just cut into long ribbons) Toss with some of the pesto and sprinkle with cheese and parsley or basil.
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Zucchini Noodles with Jalapeño Pesto
By Terrie Lewis(2) | January 16, 2020
Ingredients
1/2 cup walnuts
1 clove garlic chopped
1 jalapeño 2-inch, remove the seeds for a milder version, stemmed and chopped
1 cup grated Asiago cheese plus more for serving
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 heaping cups baby spinach
2 heaping cups arugula
1/2 cup extra virgin olive oil
2 large zucchini
Chopped fresh parsley or basil for serving
Directions
In a food processor, combine the walnuts, garlic, jalapeño, 1 cup of cheese, salt, and pepper. Process until finely ground. Add the spinach and arugula and process until finely ground. With the motor running, slowly drizzle in the olive oil and process until smooth.
Shred the zucchini on a spiralizer. (If you don’t have a spiralizer, just cut into long ribbons) Toss with some of the pesto and sprinkle with cheese and parsley or basil.
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