Pesto Zoodles
Pesto Zoodles is a low carb easy recipe inspired by pesto spaghetti; made lighter by spiralizing zucchini into long spaghetti-like strands!
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium zucchinis
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 teaspoon red wine vinegar
- ¼ cup fresh basil leaves (packed, plus more for garnish)
- ¼ cup spinach (packed )
- ¼ cup grated Parmesan cheese (plus more for garnish)
- 2 tablespoons walnuts
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 1 garlic clove
- Salt and pepper
Instructions
- 1
Prepare the zucchini using a spiralizer and place in a large bowl.
- 2
Preheat oil in a large skillet over medium high heat. Add tomatoes and cook, stirring occasionally, until bursting and blistered, 6-7 minutes. Remove from heat and toss with vinegar. Season with salt and pepper and set aside.
- 3
To make the Basil Walnut pesto, mix all the ingredients in a food processor until everything is well blended with no clumps.
- 4
Add the pesto on top of the zoodles and mix with blistered tomatoes. Season to taste, top with grated Parmesan and basil, and serve as a cold salad immediately.