How to Make the Perfect Zucchini Noodle Pesto with Cherry Tomatoes
Italian-Inspired · Easy · 25 min · 2 servings
Spiralized zucchini noodles are tossed in a vibrant dairy-free pesto made from fresh basil and olive oil then topped with sweet blistered cherry tomatoes for a light and refreshing Whole30 pasta alternative. This recipe proves that eating Whole30 does not mean sacrificing the foods you love.
Why this recipe works
This Zucchini Noodle Pesto with Cherry Tomatoes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 medium zucchini spiralized into noodles
- 2 cups fresh basil leaves packed
- 1 cup cherry tomatoes halved
- 4 tablespoons olive oil divided
- 3 cloves garlic
- 3 tablespoons toasted pine nuts
Step by step instructions
Step 1: Make the Dairy-Free Pesto
Combine the fresh basil leaves, garlic cloves, toasted pine nuts, and a generous pinch of sea salt in a food processor. Pulse several times until finely chopped. With the processor running, slowly drizzle in 3 tablespoons of olive oil until the pesto comes together into a smooth but slightly textured sauce. Taste and adjust seasoning.
Step 2: Blister the Cherry Tomatoes
Heat the remaining tablespoon of olive oil in a large skillet over high heat until shimmering. Add the halved cherry tomatoes cut side down and cook without moving for 2 to 3 minutes until they blister and begin to caramelize. Season with salt and pepper, then gently toss and cook for 1 more minute. Transfer to a bowl and set aside.
Step 3: Warm the Zucchini Noodles
Reduce the heat to medium and add the spiralized zucchini noodles to the same skillet. Toss the noodles for just 1 to 2 minutes until they are slightly warmed through but still have a firm bite. Do not overcook the zucchini or they will release too much water and become completely soggy and limp.
Step 4: Toss and Serve
Remove the pan from the heat immediately. Add the prepared pesto to the zucchini noodles and toss quickly to coat every strand. Divide the pesto zucchini noodles between two plates and top with the blistered cherry tomatoes. Serve immediately as the zucchini will continue to release water as it sits.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pine nuts → raw walnuts or raw cashews which are both Whole30 compliant and less expensive
- zucchini → spiralized cucumber served raw for an even lighter and cooler no-cook version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the zucchini noodles for too long, which causes them to become watery and the pesto becomes a diluted puddle
- Making the pesto too far in advance and allowing it to oxidize and turn an unappetizing dark brown color
Nutrition facts
Per serving: 340 calories, 7g protein, 16g carbs, 29g fat, 5g fiber.
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