Description
Experience a burst of summer flavors with this refreshing Garden Zoodle Pesto Salad. Featuring spiralized zucchini tossed in homemade pesto, juicy cherry tomatoes, and nutty parmesan, this dish is quick to prepare and perfect for warm days. Delight in its vibrant colors and delicious crunch, making it an ideal addition to lunches or dinner gatherings.
Ingredients
Scale
- 2 medium zucchini (spiralized)
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/3 cup pine nuts (toasted)
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 cup cherry tomatoes (halved)
- Salt to taste
Instructions
- Spiralize the zucchini into zoodles. Lightly salt them to remove excess moisture.
- In a food processor, blend basil, garlic, pine nuts, and olive oil until smooth. Season with salt.
- In a large bowl, combine zoodles and pesto; toss until well-coated.
- Gently fold in cherry tomatoes and parmesan cheese.
- Garnish with toasted pine nuts before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg