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Zucchini Noodle Pesto with Cherry Tomatoes

Zucchini Noodle Pesto with Cherry Tomatoes

Discover the vibrant flavors of Zucchini Noodle Pesto with Cherry Tomatoes. Quick, healthy, and perfect for any meal. Brighten your day with this easy recipe!
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves
  • 1/4 cup pine nuts or substitute with walnuts
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • to taste salt and pepper

Equipment

  • Spiralizer or vegetable peeler
  • Food processor or blender
  • Colander
  • Skillet (optional, for toasting pine nuts)
  • Paper towels

Method
 

  1. Blend the basil, pine nuts, garlic, and Parmesan in a food processor until finely chopped.
  2. Slowly drizzle in the olive oil while the processor runs to create a smooth sauce.
  3. Spiralize the zucchinis and place them in a colander; sprinkle lightly with salt and let them sit for 10 minutes.
  4. Pat the zoodles dry with a paper towel before proceeding.
  5. Toss the zucchini noodles with the pesto until well coated.
  6. Add the halved cherry tomatoes and mix gently.
  7. Let the dish sit for 5 minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 18gProtein: 7gFat: 20gSaturated Fat: 3gCholesterol: 7mgSodium: 200mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 8mg

Notes

To enhance the dish, toast pine nuts before adding them to the pesto for a deeper flavor. Store leftover zoodles and pesto separately to maintain texture. Consume within 2 days for best results. For a vegan option, substitute Parmesan with nutritional yeast and omit walnuts or replace with sunflower seeds. Enjoy experimenting with different greens in your pesto!
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