Sundried Tomato Pesto Zucchini Noodle Mason Jars
Try this Sundried Tomato Pesto Zucchini Noodle Mason Jars recipe.
Try this Sundried Tomato Pesto Zucchini Noodle Mason Jars recipe.
- 1/4 cup crumbled feta cheese
- 1 teaspoon red wine vinegar
- for the salad:
- for the pesto:
- 1 cup canned artichoke hearts drained and quartered
- 1 large zucchini blade c noodles trimmed
- 1/4 cup pitted and halved kalamata olives
- 2 packed cups baby spinach
- 3/4 cup canned chickpeas (drained and rinsed)
- 1 tablespoon pine nuts
- salt and pepper to taste (about 5 cranks of a salt grinder)
- 1/4 mall red onion sliced thinly
- 1/2 up sundried tomatoes
- 1/4 up extra virgin olive oil
- Carbohydrate 1.11879315290748 g
- Cholesterol 16.6875 mg
- Fat 5.73343500353715 g
- Fiber 0.0943500014073559 g
- Protein 3.01347000070826 g
- Saturated Fat 2.92729950025345 g
- Serving Size 1 1 Serving (23g)
- Sodium 209.399807270161 mg
- Sugar 1.02444315150013 g
- Trans Fat 0.481218000550257 g
- Calories 67 calories
Step-by-step
- Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preference. If it's not creamy enough, you can add some water or more oil.
- If eating same-day: Toss the zucchini noodles in a medium mixing bowl with the pesto. Top, in this order, with artichoke hearts, red onion, chickpeas, olives, feta cheese and finally the spinach. Refrigerate for later use. To serve, pour into a bowl and toss together.
- If letting sit overnight or more than 24 hours: in the bottom of the mason jar, add in the pesto. Top, in this order, with: artichoke hearts, red onion, chickpeas, spinach, olives, feta cheese and finally, the zucchini noodles. Refrigerate for future use. To serve, pour into a bowl and toss together.
Processor Power and Texture Control
Achieving a smooth, emulsified pesto requires adequate blade contact inside the food processor. Small batches of pine nuts and sundried tomatoes often scatter against the walls without descending; scrape down the bowl every thirty seconds. If the motor strains, drizzle in extra virgin olive oil one tablespoon at a time through the feed tube until the blades spin freely.
Layering for Structural Integrity
Packing glass jars successfully depends entirely on moisture control and gravity. Storing the dressing at the absolute bottom prevents the raw zucchini strands from turning soggy before consumption. Keep dense elements like chickpeas and quartered artichokes directly above the oil barrier to isolate the fragile baby spinach leaves.
Adapting Equipment Without a Jar
Standard glass canning jars work well, but any airtight container with straight vertical sides functions properly for meal prep. Glass prevents staining from oil-soluble carotenoids found in tomatoes far better than plastic containers. When storing longer than twenty-four hours, keep the delicate greens separated from high-salt components like feta cheese to prevent premature wilting.
