Delicious Pesto Zoodles

AuthorcassclayCategoryDifficultyIntermediate

Pesto zoodles are a healthier alternative to pesto patsta, packed full of vegetables and homemade cashew pesto. Vegetarian and vegan friendly (sub the parmesan for vegan parmesan - lots of recipes or even store bought options).

Bowl of Pesto Zoodles with Tomatoes

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 2 large zucchinis (or 3 medium), spiralized
 ½ onion, chopped
 1 tsp minced garlic
 2 cups baby kale
 1 container cherry tomatoes, sliced
 salt and pepper to taste
 1 tbsp olive oil
Pesto Ingredients
 2 tsp lime juice
 5 tbsp freeze dried basil (or 2 bunches fresh leaves)
 ¼ cup shredded parmesan
  cup olive oil
 2 tsp minced garlic
 pinch of salt
 ½ cup cashews

1

To make pesto zoodles spiralize zucchini and collect in colander

2

Sprinkle a small amount of salt on the zoodles and allow to sit for 20 minutes 20 Minutes

3

While zoodles are sitting, chop onion and tomatoes

4

In a food processor or blender, add olive oil, nuts of choice (I prefer cashews), parmesan cheese, salt, garlic, and lime juice. Blend until a thick paste is formed

5

Once 20 minutes have passed, squeeze the water out of zoodles with a cheese cloth or dry with paper towels. The salt should have helped remove excess water. The more you get out now, the less time they need to cook

6

Heat 1 tbsp olive oil in a large dutch oven or pot, and add chopped onion and garlic. Cook until onion turns translucent

7

Add zoodles to pot and allow them to cook down (they'll need about 30 minutes total) 25 Minutes

8

After about 20 minutes (you'll judge based on how much liquid is in your pot. You want some but shouldn't see your noodles submerged, just a bit at the bottom) add the tomatoes and baby kale

9

After about 25 minutes, add the pesto and drop the heat to prevent it from burning to the bottom of the pot

10

Let it cool for a couple of minutes, and serve hot.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 328
% Daily Value *
Total Fat 27.6g43%
Total Carbohydrate 16.6g6%
Dietary Fiber 3.3g14%
Sugars 8g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 large zucchinis (or 3 medium), spiralized
 ½ onion, chopped
 1 tsp minced garlic
 2 cups baby kale
 1 container cherry tomatoes, sliced
 salt and pepper to taste
 1 tbsp olive oil
Pesto Ingredients
 2 tsp lime juice
 5 tbsp freeze dried basil (or 2 bunches fresh leaves)
 ¼ cup shredded parmesan
  cup olive oil
 2 tsp minced garlic
 pinch of salt
 ½ cup cashews

Directions

1

To make pesto zoodles spiralize zucchini and collect in colander

2

Sprinkle a small amount of salt on the zoodles and allow to sit for 20 minutes 20 Minutes

3

While zoodles are sitting, chop onion and tomatoes

4

In a food processor or blender, add olive oil, nuts of choice (I prefer cashews), parmesan cheese, salt, garlic, and lime juice. Blend until a thick paste is formed

5

Once 20 minutes have passed, squeeze the water out of zoodles with a cheese cloth or dry with paper towels. The salt should have helped remove excess water. The more you get out now, the less time they need to cook

6

Heat 1 tbsp olive oil in a large dutch oven or pot, and add chopped onion and garlic. Cook until onion turns translucent

7

Add zoodles to pot and allow them to cook down (they'll need about 30 minutes total) 25 Minutes

8

After about 20 minutes (you'll judge based on how much liquid is in your pot. You want some but shouldn't see your noodles submerged, just a bit at the bottom) add the tomatoes and baby kale

9

After about 25 minutes, add the pesto and drop the heat to prevent it from burning to the bottom of the pot

10

Let it cool for a couple of minutes, and serve hot.

Delicious Pesto Zoodles
(Visited 2 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *