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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

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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.Raw Spiralized Zucchini Noodles with Tomatoes and 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!)

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 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

5 from 2 votes
4
Cals:148
Protein:4
Carbs:9
Fat:12
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.
Course: Dinner
Cuisine: American
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.
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 1/4 cups

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

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: 1 1/4 cups, Calories: 148 kcal, Carbohydrates: 9 g, Protein: 4 g, Fat: 12 g, Cholesterol: 4 mg, Sodium: 102 mg, Fiber: 3 g, Sugar: 3 g

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