These zucchini noodles with pesto are a delicious dish that won't weigh you down. Fresh zucchini noodles are tossed with a dairy-free avocado pesto and topped with burst cherry tomatoes. It's an easy recipe to make, and it's ready in just 25 minutes!
Ingredients
½cupcherry tomatoes
1teaspoonolive oil
4mediumzucchinis, cut into noodles with a spiralizer or julienne peeler
2cupsspinach, packed
Avocado Pesto
¼cupbasil leaves, packed
1avocado, peeled and pit removed
¼cupspinach
¼cupsunflower seeds
2tablespoonsfresh squeezed lemon juice
½cupwater, olive oil, or a combination (see notes)
1clovegarlic
Sea salt, to taste
Instructions
Preheat your oven to 400 degrees. Drizzle the olive oil over the tomatoes and roast them in the oven for 10 minutes, or until they are soft and a few have burst.
½ cup cherry tomatoes, 1 teaspoon olive oil
While the tomatoes are roasting, place a colander in your sink and put a pot of lightly salted water on the stove and bring it to a boil. Once it begins to boil, drop the zucchini noodles in, wait 30 seconds then drop in the 2 cups of spinach and stir the pot. Immediately pour the noodles and spinach into the colander and let it drain well.
4 medium zucchinis, 2 cups spinach
Combine all the pesto ingredients in a blender and blend on high until smooth. Pour the pesto over the well-drained zucchini noodles and toss to coat. Season to taste with sea salt (We like about one teaspoon).
¼ cup basil leaves, 1 avocado, ¼ cup spinach, ¼ cup sunflower seeds, 2 tablespoons fresh squeezed lemon juice, ½ cup water, olive oil, or a combination (see notes), 1 clove garlic, Sea salt
Serve the zucchini noodles with the burst tomatoes and a few sunflower seeds over top.
Notes
For the pesto, water is the lightest option, but oil will make it wonderfully creamy.