Need a low-carb side dish that is quick to make and doesn’t require any cooking? Try Zucchini Noodles with Lime Pesto. It’s gluten-free and vegan too.
In keeping with my seasonal eating philosophy, I really should have posted this recipe in the summer when local zucchini and tomatoes are abundant and bursting with flavor. However, I happened to run across hothouse-grown Campari tomatoes in the grocery store and they spoke to me. So did the zucchini. Plus the weather here in Virginia has been in the 70’s. In February. Sometimes you just have to break your own rules.
Tips for Making Zucchini Noodles with Lime Pesto
- No spiralizer? Don’t worry. Simply julienne your zucchini instead (cut into matchsticks).
- Can’t find Campari tomatoes? Use cherry tomatoes instead and cut them in half.
- Feeling lazy? Buy prepared pesto and stir in some lime juice and zest. You can also often find pre-spiralized zucchini.
The creaminess of the lime pesto works well to temper the heat of spicy foods. I like to serve these zucchini noodles with:
- Creole Meatloaf
- Jerk chicken
- Spice-rubbed pork tenderloin
- 3 garlic cloves, peeled
- 1½ cups fresh basil leaves
- ½ cup pine nuts
- zest and juice of 1 small lime
- pinch kosher salt
- a few grinds of fresh black pepper
- ¼ cup extra-virgin olive oil
- 3 large zucchini, rinsed, dried, and spiralized or julienned
- 6 Campari tomatoes, quartered
- Drop the garlic cloves through the feed tube of a running food processor. Turn the machine off, then add basil, pine nuts, lime zest, lime juice, salt, and pepper. Pulse until finely chopped, scraping sides once.
- Turn machine back on and slowly pour olive oil through the feed tube in a steady stream until a thick paste forms. Set aside.
- In a large bowl, toss the zucchini noodles and tomatoes. Add a couple of tablespoons of pesto and mix well. If you like the consistency, save the remaining pesto for another use. If you want more creaminess, add more pesto.
Leftover pesto will keep in the refrigerator for about 2 weeks.