Zucchini Noodles with Cherry Tomato Pesto
A quick recipe for fresh zucchini noodles tossed in a bright, homemade cherry tomato pesto. This is a light, low-carb, and vegetarian meal.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 2 servings
- Category: Main Course
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 3 medium zucchini
- 1 pint cherry tomatoes
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil, plus extra for drizzling
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese (optional, omit for vegan)
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the zucchini noodles using a spiralizer. Place the zoodles in a colander, lightly salt them, and let them sit for 10 minutes to draw out excess water. Gently pat them dry with paper towels before using.
- Make the pesto: Combine the cherry tomatoes, basil, pine nuts, garlic, lemon juice, and Parmesan cheese (if using) in a food processor.
- Pulse the ingredients until roughly chopped. With the processor running, slowly stream in the 1/4 cup of olive oil until the pesto reaches your desired consistency. It should be slightly chunky.
- Season the pesto with salt and pepper. Taste and adjust seasoning as needed.
- In a large bowl, combine the dried zucchini noodles and the cherry tomato pesto. Toss gently to coat the noodles evenly.
- Serve immediately, drizzling with a little extra olive oil if desired.
Notes
- To prevent soggy zoodles, do not skip the step of drawing out the water before tossing with the sauce.
- For a nut-free pesto, substitute the pine nuts with sunflower seeds.
- If you prefer a richer sauce, lightly roast the cherry tomatoes for 10 minutes before blending them into the pesto.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 250
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 9
- Cholesterol: 10