Vegetarian Pesto Zucchini Noodles
Fresh zucchini noodles tossed in homemade basil pesto, topped with cherry tomatoes and Parmesan cheese for a healthy, low-carb vegetarian meal.
These vegetarian pesto zucchini noodles are a delightful, healthy alternative to pasta. Spiralized zucchini is lightly sautéed, then coated in a flavorful basil pesto, garnished with juicy cherry tomatoes and freshly grated Parmesan cheese. It's a quick, nutritious dish perfect for lunch or dinner.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Cherries - 100 g
- Zucchini - 2 pcs
- Pine Nuts - 15 g
- Salt - 1 pinch
- Olive Oil - 30 ml
- Parmesan Cheese - 30 g
- Basil - 30 g
Directions
Step 1
Using a spiralizer, turn 2 medium zucchinis into noodles.
Step 2
In a food processor, blend 30 g fresh basil, 2 cloves garlic, 30 g grated Parmesan, 30 ml olive oil, 15 g pine nuts, and a pinch of salt until smooth to make pesto.
Step 3
Heat a pan over medium heat. Add zucchini noodles and sauté briefly (2-3 min).
Step 4
Turn off heat, stir in pesto until noodles are coated.
Step 5
Serve topped with halved cherry tomatoes and extra Parmesan cheese if desired.
Cook's Notes
For added protein, toss in some cooked chickpeas or pine nuts.