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Pesto Zoodles with Cherry Tomatoes
Indulge in a refreshing summer dish, Pesto Zoodles with Cherry Tomatoes, made with zucchini noodles, a vibrant and flavorful pesto sauce, and an array of cherry tomatoes. This recipe is perfect for health-conscious individuals, offering a low-carb and gluten-free alternative to traditional pasta. The combination of basil, garlic, and lemon zest in the pesto creates a delicious and aromatic sauce, while the cherry tomatoes add natural sweetness and a burst of juicy flavor.
Time Cook
20
Level
Beginner
Calories
420
Allergens
Tree Nuts, Gluten
Ingredients
2 medium
Zucchini
25 Calories
1/4 cup
Fresh Basil
10 Calories
3 cloves
Garlic
15 Calories
1/4 cup
Pine Nuts
100 Calories
1/2 cup
Grated Parmesan
100 Calories
1 tablespoon
Lemon Zest
5 Calories
1 cup
Cherry Tomatoes
20 Calories
2 tablespoons
Extra Virgin Olive Oil
190 Calories
to taste
Salt
0 Calories
to taste
Freshly Ground Black Pepper
0 Calories
Step-by-Step Instructions
1
Using a spiralizer, create zucchini noodles from the medium zucchinis. Set aside in a colander to drain excess moisture.
2
In a food processor, combine fresh basil, garlic, pine nuts, and grated Parmesan. Process until the mixture is well combined and slightly smooth.
3
Add lemon zest, salt, and freshly ground black pepper to the food processor. Process until well combined.
4
With the food processor running, slowly pour in the extra virgin olive oil through the top. Process until the pesto sauce is smooth and creamy.
5
In a large bowl, combine the zucchini noodles and pesto sauce. Toss the noodles in the sauce until they are well coated.
6
Top the zoodles with cherry tomatoes and serve immediately. Garnish with lemon wedges and fresh basil leaves.
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