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Zucchini Noodles with Fire Roasted Tomato and Crunchy Almond Pesto

Inspiralized
  • 25 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Basil, fresh leaves

1 14 ounce can

Tomatoes, fire-roasted

4

Zucchinis, medium

1

small pinch Red pepper flakes

1

Salt

1/4 cup

Olive oil, extra-virgin

3 tsp

Red wine vinegar

1/4 cup

Almonds

1/4 cup

Parmesan cheese