• 30minutes
  • 374calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium zucchini , peeled

  2. 1 medium zebra green tomato , seeded and chopped

  3. 1 tablespoon extra virgin olive oil

  4. 1 pinch sea salt

  5. 1 pinch fresh ground black pepper , plus more to taste

  6. 1 tablespoon raw pine nuts (to garnish)

  7. basil leaves (to garnish)

  8. 2 cups packed fresh basil leaves

  9. 1 teaspoon minced garlic

  10. 1/2 cup pine nuts (preferably raw)

  11. 1/4 cup extra virgin olive oil , plus

  12. 2 tablespoons extra virgin olive oil

  13. 1 teaspoon sea salt

  14. 1 pinch fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.

  2. Stack the strips and then slice them into thinner "noodles".

  3. Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.

  4. Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.

  5. Gently toss the zucchini and tomato mixture with just enough pesto to coat.

  6. Season with additional salt and pepper if desired.

  7. Garnish with pine nuts and basil leaves and serve.


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