Zucchini Noodles with Basil Pesto
½ small yellow onion, roughly chopped*
1 garlic clove, roughly chopped
2 cups packed fresh basil leaves
½ cup pine nuts, toasted**
⅓ cup olive oil
2 teaspoons red wine vinegar, to taste (or lemon juice)
Pinch of red pepper flakes
Salt, to taste
3 large zucchini
1 pint cherry tomatoes halved
Fresh basil leaves, for garnishing
To prepare the pesto: In a food processor, combine the onion, garlic, basil, toasted pine nuts, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste
To prepare the noodles: Spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt.
Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.
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