Download • Save • Print
For the Pesto:
1 cup packed fresh basil
1 clove garlic
1/4 cup fresh grated parmesan cheese
kosher salt & pepper to taste
3 tbsp extra virgin olive oil
For the zoodles:
21 oz 3 medium or 4 small zucchinis
1 cup heirloom grape or cherry tomatoes, halved
kosher salt and black pepper to taste
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
Slowly add the olive oil while pulsing. Set aside.
Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
Toss with the pesto and tomatoes and season with salt and pepper as needed.