Zucchini Noodles with Walnut-Basil Pesto & Cherry Tomatoes

Ingredients

The Zoodles

4 large firm zucchinis
1 pint cherry tomatoes, halved
2 tbsp extra virgin olive oil

Walnut-Basil Pesto

2 cups fresh basil leaves
½ cup walnuts, toasted
⅓ cup grated Parmesan
2 cloves garlic, peeled
½ cup olive oil
Salt & black pepper to taste

Cost Estimate

Total Ingredients ~$11.50

Per Serving ~$2.88

CAD

Preparation

Prep the Zoodles

Spiralise the zucchinis into thin noodles. Place on paper towels, sprinkle with a pinch of salt and let sit 10 minutes to draw out excess moisture, then pat dry.

Craft the Pesto

In a food processor, pulse walnuts and garlic until finely minced. Add basil and Parmesan, pulsing until combined. With the motor running, slowly drizzle in olive oil until a vibrant, smooth paste forms. Season to taste.

Sauté the Tomatoes

Heat olive oil in a large skillet over medium-high. Add the cherry tomatoes and cook for 2–3 minutes, pressing lightly until they blister and release their juices. Add the zoodles and toss for no more than 90 seconds.

Final Toss

Remove skillet from heat. Add the pesto and toss gently with tongs until every strand is coated. Serve immediately with extra Parmesan and a crack of black pepper.

Nutrition per Serving

Net Carbs 15g

Protein 8g

Healthy Fats 26g

Fiber 5g

Zucchini Noodles with Walnut-Basil Pesto & Cherry Tomatoes

Ingredients

The Zoodles

Walnut-Basil Pesto

Cost Estimate

Preparation

Prep the Zoodles

Craft the Pesto

Sauté the Tomatoes

Final Toss

Spiralise & Salt

Thermomix Pesto

Steam Tomatoes

Combine & Serve

Nutrition per Serving

Chef's Cool Facts

Why Walnuts?

Zero Waste Tip

The Zoodle Crunch Secret

Basil Preservation