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Fresh Zucchini Noodles with Creamy Pesto and Cherry Tomatoes

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A quick, easy, and refreshing summer meal featuring spiralized zucchini noodles tossed with a creamy basil pesto and juicy cherry tomatoes. Perfect for a light yet satisfying dinner.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 2 packed cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional: red pepper flakes or a scoop of Greek yogurt for creamier pesto

Instructions

  1. Wash and dry 4 medium zucchinis. Using a spiralizer, turn the zucchinis into noodles. Place the noodles in a large colander and sprinkle with a pinch of salt. Let sit for 10 minutes to draw out excess moisture, then gently squeeze with paper towels or a clean kitchen towel.
  2. Heat a dry skillet over medium heat. Add 1/4 cup pine nuts and toast, stirring frequently, for about 3-5 minutes until golden and fragrant. Remove from heat and set aside to cool.
  3. In a food processor or blender, combine 2 packed cups fresh basil leaves, toasted pine nuts, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1 tablespoon fresh lemon juice, and 1/3 cup extra virgin olive oil. Blend until smooth and creamy, scraping down the sides as needed. If pesto is too thick, add olive oil by the teaspoon until desired consistency is reached. Season with salt and pepper to taste.
  4. Rinse and halve 1 cup cherry tomatoes. Set aside.
  5. In a large mixing bowl, combine the zucchini noodles, creamy pesto, and cherry tomatoes. Gently toss until noodles are evenly coated and tomatoes are well distributed. Taste and adjust seasoning if necessary.
  6. Serve immediately to keep noodles crisp and vibrant. If preparing ahead, keep pesto and noodles separate and toss just before serving.

Notes

Salting the zucchini noodles and letting them drain helps prevent sogginess. Toast pine nuts carefully to avoid burning. Pulse pesto ingredients rather than blending continuously to preserve fresh basil flavor. Serve immediately for best texture. For vegan version, omit Parmesan and use nutritional yeast and dairy-free yogurt.

Nutrition

Keywords: zucchini noodles, zoodles, pesto, cherry tomatoes, summer recipe, healthy dinner, low carb, gluten free, vegetarian

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