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Bowl of Pesto Zoodles with Tomatoes

How to make Pesto Zoodles

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).
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 4 bowls
Calories 361 kcal

Equipment

  • Spiralizer

Ingredients
  

  • 2 large zucchinis (or 3 medium), spiralized
  • ½ onion, chopped
  • 1 tsp minced garlic
  • 2 cup 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 for vegan, sub 2 tbsp soaked cashews and 1 tbsp nutritional yeast
  • cup olive oil
  • 2 tsp minced garlic
  • pinch of salt
  • ½ cup cashews

Instructions
 

  • To make pesto zoodles spiralize zucchini and collect in colander
  • Sprinkle a small amount of salt on the zoodles and allow to sit for 20 minutes.
  • While zoodles are sitting, chop onion and tomatoes
  • 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
  • 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
  • Heat 1 tbsp olive oil in a large dutch oven or pot, and add chopped onion and garlic. Cook until onion turns translucent
  • Add zoodles to pot and allow them to cook down (they'll need about 30 minutes total).
  • 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
  • After about 25 minutes, add the pesto and drop the heat to prevent it from burning to the bottom of the pot
  • Let it cool for a couple of minutes, and serve hot.

Nutrition

Serving: 1bowlCalories: 361kcalCarbohydrates: 16gProtein: 9gFat: 31gSaturated Fat: 6gCholesterol: 6mgSodium: 124mgPotassium: 688mgFiber: 4gSugar: 4gVitamin A: 3655IUVitamin C: 61mgCalcium: 259mgIron: 7mg
Keyword healthy pesto zoodles, Pesto zoodles
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