Healthy Zucchini Pesto Noodles
This recipe is full of flavours and so simple to make!
Ingredients
- 1 zucchini
- 10 cherry tomatoes
- 2 cloves garlic
- olive oil for cooking
- 2 bunches fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup parmesan cheese
- 1/2 cup olive oil You may need more to make the pesto sauce consistency
- pinch black pepper
Instructions
For Zucchini Noodles Prep
- Cut tomatoes in half and set aside
- Cut zucchini into strips or if you have a spiralizer, you and create spiralized zucchini noodles
- Finely chop garlic cloves
Pesto Sauce
- Add to a blender olive oil, parmesan cheese, basil leaves, and 1/2 the amount of garlic cloves
- Blend until sauce comes together, if it is too thick, add a little more olive oil until the sauce is at your desired consistency
Putting it all together
- Add olive oil in a pan set to medium heat and add remaining garlic
- Let garlic cook a little until slightly golden in colour and add cherry tomatoes, cook until they are slightly soften
- Add zucchini and cook for a minute
- Add pesto sauce, coat zucchini noodles and turn off heat
- Serve with extra parmesan cheese and pine nuts if desired!
Video
Notes
If you like, you can always add a protein to this and the options are endless. Pesto works very well with chicken, fish, sausage, and even tofu! Leftover can be stored int the fridge for up to 3 days and you can heat it up in a pan or microwave.
Tried this recipe?Let us know how it was!