Raw Spiralized Zucchini Noodles with Tomatoes and Pesto
"Spiralized Zucchini Noodles with Fresh Tomatoes and Pesto is my go-to effortless vegetarian meal to celebrate the end of summer, showcasing vibrant garden produce paired with a delightful homemade pesto."
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Ingredients
- 1 cup packed fresh basil
- 3 tbsp extra virgin olive oil
- 21 oz 3 medium or 4 small zucchinis
- 1 cup heirloom grape or cherry tomatoes
- kosher salt and black pepper to taste
- 1/4 cup fresh grated parmesan cheese
- kosher salt & pepper to taste
- 1 clove garlic
Instructions
- 1
In a food processor, blend together the basil, garlic, parmesan cheese, salt, and pepper until it reaches a smooth consistency.
- 2
Gradually incorporate the olive oil while continuing to pulse. Once combined, set the mixture aside.
- 3
Use a spiralizer to create noodles from the zucchini. If the strands are excessively long, cut them into shorter pieces and transfer them to a mixing bowl.
- 4
Combine the zucchini noodles with the pesto and tomatoes, adjusting the seasoning with additional salt and pepper as necessary.