Zucchini Pesto Noodle Delight
Fresh raw zucchini noodles with vibrant pesto and tomatoes, a light and healthy meal.
Equipment
- Work bowl
- Spiralizer
Ingrediënten
- 1 cup packed fresh Basil
- 1 clove Garlic
- 1 cup heirloom grape or cherry Tomatoes halved
- ¼ cup fresh grated Parmesan cheese
- 3 medium or 4 small Zucchinis 21 oz
- 3 tbsp extra virgin Olive oil
- Kosher salt and black pepper to taste
Instructies
FOR THE PESTO:
- In a food processor, pulse basil, garlic, Parmesan cheese, salt, and pepper until smooth.
- Slowly add the olive oil while pulsing.
- Set aside.
FOR THE ZOODLES:
- Spiralize the zucchini, cut it into smaller strands if they are too long, and place them in a work bowl.
- Toss with the pesto and tomatoes and season with salt and pepper as needed.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately to maintain the texture of the zucchini noodles.
Wine Advice:
Pair with a crisp Pinot Grigio or a dry Sauvignon Blanc to complement the fresh flavors.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 10 g | Protein: 8 g | Fat: 15 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.3 g
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