Pesto Zucchini Noodles

Pesto Zucchini Noodles offer a delightful twist on a classic Italian dish, featuring fresh zucchini noodles coated in a vibrant homemade basil pesto, complemented by juicy cherry tomatoes and toasted pine nuts. This light, refreshing meal is perfect for a midday pick-me-up that won’t weigh you down.

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 2

Ingredients

2 medium zucchinis

1 cup fresh basil leaves

1/4 cup grated Parmesan cheese

1/4 cup extra virgin olive oil

1/4 cup pine nuts

2 cloves garlic

1/2 cup cherry tomatoes, halved

Salt and pepper to taste

1 tablespoon lemon juice

2 tablespoons pine nuts, toasted

Instructions

1. Spiralize the zucchinis into noodle-like strands and set aside.

2. In a food processor, combine basil leaves, Parmesan cheese, 1/4 cup pine nuts, garlic, and lemon juice. Pulse until finely chopped.

3. With the food processor running, slowly add the olive oil until the pesto is smooth and creamy. Season with salt and pepper to taste.

4. In a large bowl, toss the spiralized zucchini with the pesto until well coated.

5. Add the cherry tomatoes and gently toss again.

6. Top with toasted pine nuts before serving.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days.

Reheating

Enjoy cold or gently reheat in a pan over medium-low heat for 2-3 minutes until just warmed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.