Zucchini Noodles with Lime Pesto
Zucchini noodles tossed with a pesto featuring fresh basil, pine nuts, and lime
Servings: 4 servings
- 3 garlic cloves peeled
- 1 1/2 cups fresh basil leaves
- 1/2 cup pine nuts
- Zest and juice of 1 small lime
- Pinch Kosher salt
- A few grinds of fresh black pepper
- 1/4 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.
Campari tomatoes are smaller than regular tomatoes, but larger than cherry tomatoes and they are very sweet. If you can't find them, use cherry tomatoes and cut them in half.
Leftover pesto will keep in the refrigerator for about 2 weeks.
Serving: 0g | Calories: 298kcal | Carbohydrates: 15g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 44mg | Potassium: 0mg | Fiber: 3g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg