Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

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.
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.

As much as I look forward to the Fall, I’m not quite ready for summer to be over. Having fresh herbs at my fingertips is what I’ll miss the most, so I’m taking all my basil and making skinny pesto with it to freeze and use throughout the year.

I’m also going to miss eating zucchini 4 days a week, although I’m not putting my spiralizer away just yet!!  (btw, love my Paderno Spiral Vegetable Slicer – the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more!)

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.
And let’s not forget to mention summer tomatoes, this is the best time to eat them!!  One thing I should note if you’re making this for one, I would make the whole batch of pesto, but only spiralize 1 small zucchini and add 1/4 of the pesto. This needs to be eaten right away, if it sits too long it will get watery.
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.

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

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.

Ingredients:

For the Pesto:
  • 1 cup packed fresh basil
  • 1 clove garlic
  • 1/4 cup fresh grated parmesan cheese
  •  kosher salt & pepper to taste
  • 3 tbsp extra virgin olive oil
For the zoodles:
  • 21 oz (3 medium or 4 small) zucchinis
  • 1 cup heirloom grape or cherry tomatoes, halved
  • kosher salt and black pepper to taste

Directions:

  1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
  2. Slowly add the olive oil while pulsing. Set aside.
  3. Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
  4. Toss with the pesto and tomatoes and season with salt and pepper as needed.

Nutrition Information

Yield: 4 servings, Serving Size: 1 1/4 cups

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 4
  • Calories: 148
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 4mg
  • Sodium: 102mg
  • Carbohydrates: 9g
  • Fiber: 3g
  • Sugar: 3g
  • Protein: 4g