Zucchini noodles with nut-free pesto (Edit recipe)

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Craving a lighter and allergen-friendly twist on classic pasta? Look no further than this delicious Nut-Free Pesto Zucchini Noodles!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2

Ingredients

1 lb Zucchini, spirals, 454 g
1 cup Tomato, Cherry, halved
2 cloves Garlic
.25 cup Extra Virgin Olive Oil, for pesto
1 Tbsp Extra Virgin Olive Oil, for cooking zoodles
.5 cup Parmesan Cheese, grated
0.66 oz Basil, Fresh, about 20 grams
0.25 tsp Salt, to taste
0.5 tsp Dill, Dried, to garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the nut-free basil pesto sauce: In a food processor or blender, combine the garlic cloves, fresh basil leaves, parmesan cheese, and half of the prepared 1.4 cup olive oil. Blend until the mixture starts to come together, then slowly add the remaining olive oil and blend until smooth and creamy. If your food processor allows, you can drizzle the olive oil in while mixing for a softer consistency. Taste and adjust with salt as needed, then set the pesto aside.
Sauté the zucchini and tomatoes: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the zucchini spirals and sauté for 2–3 minutes until tender. Then, add the halved cherry tomatoes and cook for another 1–2 minutes until they start to soften.
Combine and season: Remove the pan from the heat. Stir in the pesto and toss to coat the zucchini and tomatoes evenly—season with salt to taste.
Finish and serve: Transfer to plates and sprinkle with dried dill before serving.

Notes

Nutrition information is an estimate and will depend on your specific ingredients. STORAGE SUGGESTIONS Zucchini noodles: best enjoyed fresh, but you can store them (uncooked) in an airtight container lined with paper towels for up to 2 days in the fridge. This helps absorb excess moisture. Cooked zoodles with pesto: store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave. Nut-free pesto: Leftover pesto can be stored in a sealed jar or container in the fridge for up to 5 days. Alternatively, you can freeze it in small portions (like an ice cube tray) for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	439
Fat:	39 g
Carbohydrates:	16 g
Protein:	9 g
Cholesterol:	16 g
Sodium:	657 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.