This quick and easy recipe is one of our favorites! Use your garden cherry tomatoes for an even tastier twist.
Enjoy your meal!
ZUCCHINI NOODLES WITH PESTO AND TOMATOES
Makes 4 to 6 servings
INGREDIENTS
3 cups (180 g) fresh basil leaves
3 tbsp (30 g) pine nuts
1/4 cup (60 ml) olive oil
1/2 tsp (3.33 g) freshly ground sea salt
1/4 tsp (1.66 g) freshly ground black pepper
1 large clove of garlic, minced
3 tbsp (16.5 g) grated Parmesan cheese
2 medium zucchini, spiralized with blade C
3/4 cup (110 g) heirloom cherry tomatoes
METHOD
Combine basil, pine nuts, olive oil, salt and pepper, garlic and Parmesan cheese in a food processor and blend until creamy.
Place zucchini noodles and tomatoes in a large bowl, pour pesto over and toss to combine.
Serve.
THANKS TO STYLES AND FLAVORS FOR THIS ORIGINAL RECIPE
To see all the recipes, visit the STYLES AND FLAVORS website
