Zucchini Noodles with Raw Pesto (Print Version)

Spiralized zucchini tossed in raw basil-pine nut pesto with halved cherry tomatoes for a fresh, low-carb meal in 20 minutes.

# Components:

→ Vegetables

01 - 2 medium zucchinis, spiralized
02 - 1 cup cherry tomatoes, halved

→ Pesto

03 - 2 cups fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts)
05 - 1/3 cup grated Parmesan cheese
06 - 1 garlic clove
07 - 1/3 cup extra virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon

→ Garnish (optional)

11 - Extra basil leaves
12 - Shaved Parmesan
13 - Cracked black pepper

# Directions:

01 - Prepare the zucchini noodles using a spiralizer. Place the noodles in a large bowl and set aside.
02 - In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, pepper, and lemon juice. Pulse until finely chopped.
03 - With the motor running, slowly stream in the olive oil until the pesto reaches a creamy consistency. Scrape down the sides as needed.
04 - Add the pesto to the zucchini noodles. Toss gently until well coated.
05 - Fold in the halved cherry tomatoes.
06 - Serve immediately, garnishing with extra basil leaves, shaved Parmesan, and cracked black pepper if desired.

# Expert Advice:

01 -
  • It barely takes 20 minutes, yet tastes as if you raided the best corner of an Italian market.
  • I always reach for this when I want something that feels restorative and light, but never boring.
02 -
  • If you skip patting the zucchini noodles dry, the sauce gets surprisingly watery—learned through a dinner that turned into soup.
  • Lemon juice really does wake up the pesto; I forgot it once and immediately noticed the missing spark.
03 -
  • Let the tomatoes sit at room temperature before slicing—cold tomatoes dull the flavor.
  • Always taste your pesto before tossing; sometimes a pinch more salt is all it needs to go from good to amazing.
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