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.
Yield: 4 servings
5 from 2 votes

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins
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.

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.

Nutrition

Serving: 11/4 cups, Calories: 148kcal, Carbohydrates: 9g, Protein: 4g, Fat: 12g, Cholesterol: 4mg, Sodium: 102mg, Fiber: 3g, Sugar: 3g
Freestyle Points: 4
Points +: 4