Zucchini Noodles with Basil Pesto

Over run with zucchini? This is a beautiful way to use them up. Perfect for Paleo Diets!
Dish Type: main dish Lifestyle: dairy free, gluten free, nut free, paleo, vegan, vegetarian



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


Zucchini noodles

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.