Cherry Tomato Pesto Zucchini Pasta (Print)

Fresh zucchini noodles with cherry tomato pesto, basil, and Parmesan for a flavorful, simple Italian-style dish.

# Ingredients:

→ For the Cherry Tomato Pesto

01 - 2 cups (300 g) cherry tomatoes, halved
02 - 1 cup (30 g) fresh basil leaves, packed
03 - 2 cloves garlic, peeled
04 - 1/3 cup (50 g) toasted pine nuts or walnuts
05 - 1/2 cup (50 g) freshly grated Parmesan cheese
06 - 1/3 cup (80 ml) extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ For the Zucchini Pasta

09 - 4 medium zucchinis (approximately 800 g), spiralized
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ For Garnish

13 - Additional grated Parmesan cheese (optional)
14 - Fresh basil leaves
15 - Toasted pine nuts

# Directions:

01 - Combine cherry tomatoes, basil, garlic, toasted pine nuts, and Parmesan in a food processor. Pulse until coarsely chopped. With the processor running, gradually stream in the olive oil until a textured pesto forms. Season with salt and pepper. Set aside.
02 - Spiralize the zucchinis. Gently pat the noodles dry with paper towels to absorb excess moisture.
03 - Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until they are lightly tender but retain a slight crispness. Season with salt and pepper.
04 - Remove the skillet from the heat. Add the cherry tomato pesto to the zucchini noodles and toss gently to ensure even coating.
05 - Serve immediately, garnishing with additional grated Parmesan, fresh basil leaves, and toasted pine nuts, if desired.

# Expert Tips:

01 -
  • Ready in just 30 minutes for a quick weeknight dinner
  • Uses seasonal produce at its peak flavor
  • Naturally gluten free and low carb without feeling like a diet food
  • Fresh homemade pesto beats store bought every time
02 -
  • Perfect summer meal requiring minimal cooking time
  • Excellent way to use abundant garden produce
  • Naturally gluten free without special ingredients
03 -
  • Always pat your spiralized zucchini thoroughly dry before cooking to prevent a watery finished dish. For extra moisture removal, sprinkle with salt and let sit for 10 minutes before patting dry.
  • When making the pesto, reserve a few whole cherry tomato halves to fold in at the end for bursts of fresh flavor.
  • For the most beautiful presentation, use a combination of yellow and green zucchini for vibrant color contrast against the red pesto.

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