Name: PESTO ZUCCHINI NOODLES
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 3 cups fresh basil leaves; 3 tablespoons pine nuts; 1/2 cup olive oil; 1/4 teaspoon salt; 2 cloves garlic, minced; 6 tablespoons fresh grated parmesan cheese; 3 - 4 medium zucchini, spiralized with the spaghetti-sized blade; 1 cup heirloom grape tomatoes, sliced in half

Description

Summery zucchini noodles tossed with fresh basil pesto and heirloom cherry tomatoes.

Scale

Ingredients

3 cups fresh basil leaves
3 tablespoons pine nuts
1/2 cup olive oil
1/4 teaspoon salt
2 cloves garlic, minced
6 tablespoons fresh grated parmesan cheese
3 – 4 medium zucchini, spiralized with the spaghetti-sized blade
1 cup heirloom grape tomatoes, sliced in half

Instructions

In a food processor, combine basil leaves, pine nuts, olive oil, salt, garlic, and parmesan cheese. Pulse until creamy.
Heat zucchini noodles in a skillet over medium heat for about 3 minutes, or until al dente. Add in pesto and cherry tomatoes and toss until heated through.

Notes

Alternatively, you can serve the dish cold. Simply toss fresh, uncooked zucchini noodles with pesto and tomatoes. Recipe inspired by Inspiralized.

Keywords: pesto zucchini noodles zoodles