Description
Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.
Yield: 4servings | Serving Size: 11/4 cups
Ingredients
For the Pesto:
1cuppacked fresh basil
1clovegarlic
1/4cupfresh grated parmesan cheese
kosher salt & pepper to taste
3tbspextra virgin olive oil
For the zoodles:
21oz3 medium or 4 small zucchinis
1cupheirloom 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.
Last Step:
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Nutrition
Serving: 11/4 cups, Calories: 148kcal, Carbohydrates: 9g, Protein: 4g, Fat: 12g, Cholesterol: 4mg, Sodium: 102mg, Fiber: 3g, Sugar: 3g
