Description
A refreshing and easy dish featuring zucchini noodles topped with a vibrant no-cook pesto sauce and burst cherry tomatoes.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup cherry tomatoes
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis to create noodles.
- In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth.
- Season the pesto with salt and pepper to taste.
- Halve the cherry tomatoes and place them in a bowl.
- Toss the zucchini noodles with the pesto sauce until well coated.
- Top with burst cherry tomatoes and serve immediately.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables or proteins for added nutrition.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg