Description
A fresh and flavorful dish featuring zucchini noodles tossed in a homemade pesto sauce, complemented by cherry tomatoes and garnished with Parmesan.
Ingredients
Scale
- 2 medium zucchini, spiralized
- 1 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 1 small garlic clove
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved
- Extra basil leaves, for garnish
- Additional grated Parmesan, to taste (optional)
Instructions
- Spiralize the zucchini to create noodles. Place them in a large mixing bowl and set aside.
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy. Scrape down the sides as needed.
- Add the pesto to the bowl with zucchini noodles. Toss gently to coat evenly.
- Add cherry tomatoes and toss again until well combined.
- Divide between plates and garnish with extra basil and Parmesan, if desired. Serve immediately.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- You can use pre-made pesto if you’re short on time.
- Adjust the amount of garlic based on your preference for garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Zucchini Noodles, Pesto, Healthy Recipe, Low Carb, Vegetarian Dish