What’s not to love about summer with a continual flow of farm fresh zucchini, corn, cucumbers and tomatoes from my local CSA. I enjoy simply dishes created with vegetables made on the grill, diced, or added to a soup or sauté. But DYK, vegetables are great for baking also! This time I decided to use zucchini to make Vegan Pesto Zoodles – zucchini noodles with a basil pesto sauce! Zoodles have become really popular to use in place of pasta for an Italian meal. For this Zoodles recipe, I made spiralized zucchini into a salad. Raw zucchini noodles are especially refreshing on a hot summer day, as it tastes best when served cold. Best is, Pesto Zoodles & Tomato Salad can be made in only 15 minutes! Note: you will need the assistance of some kitchen gadgets for this one!
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Pesto Zoodles & Tomatoes Salad – a yummy summer salad created with raw zucchini noodles using a spiralizer. This easy zoodle recipe can be made in just 15 minutes!
2 large zucchini
2 garlic cloves
1 cup fresh basil
¼ cup & 1 tablespoon pine nuts
½ teaspoon salt
2 tablespoons parmigiano reggiano (or vegan alternative)
½ cup extra virgin olive oil
1 cup cherry tomatoes
- Zoodles: Prepare with a Veggie Bullet or a mixer with a spiralizer attachment.
- Pesto: Blend garlic, basil, pine nuts, salt, cheese, olive oil in a food processor.
- Clean & halve cherry tomatoes.
- Place zoodles & tomatoes in a bowl and gently stir in pesto. Top with 1 tablespoon pine nuts and serve!
Equipment Needed: Spiralizer and Food Processor
Keywords: raw zucchini noodles, zoodles recipe, summer salad