Zucchini Noodles Pesto Tomatoes (Print Version)

Spiralized zucchini with basil pesto and cherry tomatoes. Light, flavorful, and ideal for warm weather meals.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis, spiralized
02 - 1 1/2 cups cherry tomatoes, halved
03 - 2 cloves garlic, minced

→ Pesto

04 - 2 cups fresh basil leaves, packed
05 - 1/3 cup pine nuts or walnuts
06 - 1/3 cup grated Parmesan cheese
07 - 1 small clove garlic
08 - 1/2 cup extra-virgin olive oil
09 - Salt and freshly ground black pepper, to taste
10 - Juice of 1/2 lemon

→ Garnish

11 - Extra Parmesan cheese, for serving
12 - Fresh basil leaves, for garnish

# Method:

01 - Combine basil, pine nuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. With the processor running, drizzle in olive oil until a smooth consistency is achieved. Incorporate lemon juice, salt, and pepper to taste.
02 - Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until aromatic.
03 - Add spiralized zucchini noodles to the skillet. Sauté for 2 to 3 minutes, stirring gently, until just tender but still crisp.
04 - Introduce halved cherry tomatoes and toss for 1 to 2 minutes until warmed but maintaining structure.
05 - Remove skillet from heat and gently mix pesto with noodles and tomatoes until evenly coated.
06 - Plate immediately, garnishing with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • When you spiralize zucchini, every forkful feels playful and refreshing—like summer in a bowl.
  • The homemade pesto coats each noodle beautifully, making healthy eating ridiculously tasty and simple.
02 -
  • If you cook the zucchini too long, it turns soggy and watery—the trick is quick sauté for bite.
  • Letting the pesto sit for a few minutes melds the flavors, turning ordinary basil into something extraordinary.
03 -
  • I learned to avoid salt with the zucchini noodles until just before serving, so they don’t release too much liquid.
  • Pulse the pesto ingredients instead of pureeing them for a texture that feels rustic and homemade.
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