Zucchini Noodle Pesto with Cherry Tomatoes
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.
Light and fresh zucchini noodles tossed in dairy-free basil pesto and topped with blistered cherry tomatoes for a Whole30 pasta fix.
Nutrition per serving
Ingredients
Produce
Herbs
Fat
Nuts
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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