Ingredients
Scale
- 4 large zucchinis (for spiralizing into noodles)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Optional: crushed red pepper flakes for a touch of heat
Instructions
- Wash the zucchinis thoroughly. Use a spiralizer or julienne peeler to create zucchini noodles, then gently squeeze out excess moisture with a towel.
- In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. Slowly add olive oil, blending until the pesto reaches your desired consistency. Season with salt and pepper.
- In a large bowl, toss the zucchini noodles with the pesto until well coated. Fold in halved cherry tomatoes.
- Garnish with extra Parmesan or fresh basil leaves if desired. Serve immediately for the best flavor and texture.
Notes
- For a vegan version, substitute Parmesan with nutritional yeast or omit cheese entirely.
- Keep the pesto separate and add just before serving to prevent sogginess.
- Can be customized with grilled chicken, shrimp, or roasted vegetables for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner, Main Course
- Method: No-cook, Fresh, Healthy
- Cuisine: Healthy, Modern
- Diet: Low Carb, Gluten-Free, Vegetarian, Keto, Paleo
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal Kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 8 mg