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Homemade Pesto Spaghetti Zoodles with Heirloom Tomatoes photo

Pesto Spaghetti Zoodles with Heirloom Tomatoes

A bright, fresh pesto tossed with spiralized zucchini and sweet heirloom cherry tomatoes for a light pasta alternative.
Print Recipe Save it
Prep Time 20 minutes
Total Time 20 minutes
Servings 3 servings

Equipment

  • Food Processor
  • Knife
  • Cutting Board
  • Spiralizer
  • Large Bowl
  • Measuring cups and spoons

Ingredients
  

  • 3 cups fresh basil leaves
  • 3 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt, freshly ground
  • 1/4 teaspoon black pepper, freshly ground
  • 1 large garlic clove minced
  • 3 tablespoons grated Parmesan cheese
  • 2 medium zucchini spiralized (blade C)
  • 3/4 cup mixed heirloom cherry tomatoes

Instructions
 

  • Place the basil, pine nuts, olive oil, sea salt, black pepper, minced garlic, and Parmesan in a food processor and pulse until the mixture is creamy and evenly combined.
  • Spiralize the zucchini using blade C and transfer the zoodles to a large bowl.
  • Add the heirloom cherry tomatoes to the bowl with the zoodles.
  • Pour the pesto over the zucchini noodles and tomatoes, then gently toss until everything is evenly coated. Serve immediately.

Notes

  • To serve warm, briefly sauté the zoodles before tossing with pesto.
  • Use fresh Parmesan for best flavor.
  • Pulse the pesto until creamy but still slightly textured.