This no-cook Pesto Zucchini Noodle Salad is topped with parmesan, pine nuts, and fresh tomatoes. Use up your summer garden vegetables in this easy salad that's ready in 10 minutes!
¼ cuppine nuts or chopped walnuts, plus more for garnish
4cloves fresh garlic
½teaspooncoarse salt
⅛tsp cracked black pepper
½cupextra virgin olive oil
½cupfreshly grated Parmesan cheese plus more for garnish
Instructions
Prep the zucchini: Spiralize the zucchini using the thinnest setting or use a vegetable peeler (see video and notes below). Set aside in a colander.
Make the pesto: In a high power blender, add the spinach, basil, nuts, garlic, salt, pepper, Parmesan, and olive oil and blend until smooth.
In a large bowl, toss the pesto with the zucchini noodles and tomatoes until combined. Add extra Parmesan cheese and/or cooked shrimp to make it a full meal.
Notes
How to make zucchini noodles without a spiralizer:Use a vegetable peeler. Vegetable peelers often have a ribbon or julienne (long, thin strips) option that works great for making zucchini noodles without a spiralizer. Go head and check yours. You may not have noticed before.