Zucchini Noodles with Pesto



  • 1 cup Packed fresh basil
  • 1 clove Garlic
  • 1/4 cup Fresh grated parmesan cheese
  • To taste Kosher salt & pepper
  • 3 tbsp Extra virgin olive oil


  • 21 oz (3 medium or 4 small) Zucchinis
  • 1 cup Heirloom grape or cherry tomatoes, halved
  • To taste Kosher salt and black pepper

Recipe Instructions

  1. In a food processor pulse basil, garlic, parmesan cheese, salt, and pepper until smooth.
  2. Slowly add the olive oil while pulsing. Set aside.
  3. Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
  4. Toss with the pesto and tomatoes and season with salt and pepper as needed.

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