These Pesto Zucchini Noodles are a light and summery dish that doesn’t require a stove top or oven! Simply whip together a fresh basil pesto and toss zucchini noodles with cherry tomatoes and mozzarella pearls.
AuthorEmily Weeks, RDN, LD
Ingredients
For the pesto:
2cupspacked fresh basil leaves
2clovesgarlicminced
1/4cuppine nuts
2/3cupSprouts Brand extra-virgin olive oil
1/2cupfreshly grated Parmesan cheese
Salt and freshly ground black pepperto taste
For the zoodles:
4medium zucchini
¼tspsalt
1Tbsp.extra-virgin olive oil
1pintcherry tomatoeshalved
8ozfresh mozzarella pearls
freshly ground parmesanto taste
Instructions
Combine the basil, garlic, pine nuts, olive oil, and parmesan cheese in a food processor and blend until smooth. Taste and season with salt and pepper.
Cut zucchini into long strands with a spiralizer or julienne peeler.
Add zucchini noodles to a large bowl. Sprinkle with salt and drizzle with olive oil.
Add the cherry tomatoes, mozzarella pearls and pesto. Stir to coat evenly.