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.
Serving Suggestions
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
Recipe Card
Zucchini Noodles with Lime Pesto
Zucchini noodles tossed with a pesto featuring fresh basil, pine nuts, and lime
Servings:4 servings
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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.
Nutrition Info Per Serving
Nutrition Facts
Zucchini Noodles with Lime Pesto
Amount Per Serving (0 g)
Calories 298 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 3g19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 44mg2%
Potassium 0mg0%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 7g8%
Protein 5g10%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 12g
* Percent Daily Values are based on a 2000 calorie diet.
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