Pesto Zucchini Noodle Salad
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!
Servings 6 people
Calories 220kcal
Equipment
Ingredients
- 2 medium zucchinis
- 1 cup grape tomatoes, halved
- 1 ¼ cup fresh basil leaves, packed
- 1 cup fresh baby spinach leaves, packed
- ¼ cup pine nuts or chopped walnuts, plus more for garnish
- 4 cloves fresh garlic
- ½ teaspoon coarse salt
- ⅛ tsp cracked black pepper
- ½ cup extra virgin olive oil
- ½ cup freshly 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.
Nutrition
Calories: 220kcal