Zucchini Noodles with Mediterranean Basil Pesto and Cherry Tomatoes
These zucchini noodles, or zoodles, are crisp and refreshing, paired perfectly with a rich, herbaceous Mediterranean basil pesto. The cherry tomatoes provide a sweet contrast, making each bite a delightful experience.
Ingredients
- 4 medium zucchinis spiralized
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan cheese or nutritional yeast for vegan option
- 2 cloves garlic minced
- 1/4 cup olive oil
- 1 cup cherry tomatoes halved
- Salt and pepper to taste
- Optional: Crushed red pepper flakes for a spicy kick
Instructions
- Make the Pesto: In a food processor, combine basil, nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until finely chopped. With the processor running, gradually add olive oil until the mixture is smooth and creamy. Adjust seasoning to taste.
- Prepare the Zoodles: Heat a large skillet over medium heat. Add the spiralized zucchini and sauté for about 2-3 minutes, just until slightly softened. Avoid overcooking; the zoodles should remain firm.
- Combine: Remove the skillet from heat and toss the zucchini noodles with the prepared pesto until well coated. Add the cherry tomatoes and mix gently.
- Serve: Plate the zoodles and garnish with additional basil leaves, a sprinkle of Parmesan cheese, and crushed red pepper flakes if desired. Enjoy immediately!
Notes
- Fat: 14g
- Protein: 6g
- Carbohydrates: 8g