Pesto Zucchini Noodles with Burrata

Instructions

1. Place the almonds, gouda, basil, mint, parsley and garlic in a food processor; cover and pulse until finely chopped. Slowly drizzle in 1/2 cup olive oil; puree until mixture is smooth, adding more olive oil until desired consistency if necessary. Season with salt and pepper to taste. Set aside.
2. Trim zucchini ends; halve zucchini widthwise. Remove seeds if desired. Slice zucchini with a spiralizer into thin, long “noodles”; place on paper towels to absorb excess moisture.
3. Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl. Add 3-4 tablespoons reserved pesto; toss to combine, adjusting pesto as desired. Save any remaining pesto for a different dish. Season with salt and pepper to taste.
4. Top servings with burrata. Garnish with herbs and almonds.