Zucchini Pasta with Pesto & Cherry Tomatoes
Zucchini “Pasta” is a staple in our house. There are multiple ways to prepare it so that you won’t ever become tired of this easy to make favorite. The secret is in the sauce. Serve it with this dairy-free and ridiculously delicious pesto. Prepare the pesto ahead of time for a mid-week meal that can be made in a flash!
4 zucchinis, sliced or spiralized
2 cups fresh basil leaves, tightly packed (can use 1 cup spinach too for extra greens)
¼ cup olive oil, added until desired consistency (use more if necessary)
1 clove fresh garlic, roughly chopped
½- 1 teaspoon sea salt
½ cup walnuts or pine nuts
black pepper to taste
1 cup cherry tomatoes, chopped in quarters
OPTIONAL: crushed red pepper flakes
For the “pasta”, use a julienne peeler or knife to make long thin slices. If you own a spiralizer, that’s the least labor intensive way to make the noodles.
Combine the basil, spinach, nuts, salt, and garlic in a food processor and combine until coarsely ground. Slowly drizzle in olive oil and process. Add enough olive oil to keep it moist. Next, add salt and pepper to taste. Cover the zucchini with pesto and top with chopped tomatoes. Store any remaining pesto in a tightly sealed container for up to 4 days. Dig in and enjoy!
NOTE: This “pasta” can also be served warm. Heat a pan with some olive oil and add the zucchini. Cook for 3-4 minutes adding in the tomatoes and pesto for the last minute. Eat immediately.