This Pesto Zoodle Pasta recipe is super simple and literally takes less than 15 minutes to make using store bought pesto and fresh cherry tomatoes!
Gluten-Free Summer Pesto Zoodles
Transform your zucchini into noodles and toss with fresh pesto.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
INGREDIENTS
- 4 medium zucchini
- 1.75 cups fresh basil leaves, packed
- 2-4 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- sea salt and black pepper to taste
- 1/4 cup pine nuts
- 1 pint cherry tomatoes, sliced
INSTRUCTIONS
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Trim the ends of your zucchinis and spiralize them into noodles.
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Add the basil and garlic cloves to your food processor and pulse until roughly chopped. With the food processor on, slowly pour in the olive oil and lemon juice.
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Scrape the sides your food processor. Sprinkle in sea salt, black pepper and pine nuts. Pulse until desired consistency.
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Toss zoodles with pesto until coated. Top with sliced cherry tomatoes and serve chilled.
