Zucchini Pasta with Basil Pesto and Cherry Tomatoes
Ingredients (2 servings):
• 2 medium zucchinis, spiralized into noodles (zoodles).
• 1 cup cherry tomatoes, halved.
• A few fresh basil leaves for garnish.
For the basil pesto:
• 2 cups fresh basil leaves.
• ¼ cup pine nuts (or walnuts as an alternative).
• 2 cloves garlic.
• ⅓ cup extra virgin olive oil.
• 2 tbsp grated Parmesan cheese (optional for a vegan version, substitute with nutritional yeast).
• Sea salt to taste.
• Optional: a pinch of black pepper.
Preparation:
1. Make the pesto:
• In a blender or food processor, combine basil leaves, pine nuts, garlic, Parmesan (or nutritional yeast), and a little salt.
• Pulse while slowly adding the olive oil until smooth and creamy. Set aside.
2. Prepare the zucchini pasta:
• Spiralize the zucchinis into noodles (using a spiralizer or julienne peeler).
• Option A: Leave raw for a fresh, crunchy texture.
• Option B: Lightly sauté in a pan for 1–2 minutes with a drizzle of olive oil for a softer consistency.
3. Assemble the dish:
• Toss the zucchini noodles with the basil pesto until evenly coated.
• Add the cherry tomatoes.
• Garnish with a few fresh basil leaves on top.
Serving suggestion:
• Serve immediately as a light main dish or side, perfect for summer meals.
• Pair with grilled chicken, fish, or chickpeas for added protein.
Nutritional benefits:
• Zucchini: low in calories, rich in vitamin C and antioxidants.
• Basil: powerful source of flavonoids and essential oils.
• Tomatoes: high in lycopene, which supports skin health.
• Olive oil & nuts: healthy fats that fight oxidative stress.