Condiment
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto
Fresh basil pesto clings to crisp zucchini ribbons, coating each strand with garlic, parmesan, and olive oil. Halved heirloom tomatoes burst with sweetness, creating a bright, herbaceous bite that feels light yet deeply satisfying.
- Total
- 30 min
- Prep
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 148
- Protein
- 4g
- Carbs
- 9g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 102mg
Ingredients
- 1 cup packed fresh basil
- 1 clove garlic
- 1/4 cup fresh grated parmesan cheese
- kosher salt & pepper, to taste
- 3 tbsp extra virgin olive oil
- 21 oz 3 medium or 4 small zucchinis
- 1 cup heirloom grape or cherry tomatoes (halved)
- kosher salt and black pepper, to taste
Instructions
- In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
- Slowly add the olive oil while pulsing. Set aside.
- Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
- Toss with the pesto and tomatoes and season with salt and pepper as needed.