Heather's Zucchini Noodles with Basil-Pumpkin Seed Pesto
Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
Ingredients
4 servings
Instructions
- To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about ½ teaspoon—if the mixture tastes overwhelmingly oniony, don’t worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
- To prepare the noodles: Spiralize the zucchini with a spiralizer (here’s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another ¼ teaspoon).
- Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.
Nutrition per serving
221kcal
💰 Cost Estimate
Total Ingredients
$2389.00
$2389.00
Per Serving
$597.00/serving
$597.00/serving
🏠 Savings
~$4778.00 vs buying!
~$4778.00 vs buying!
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| ½ small yellow onion | - | - |
| arlic clove | - | - |
| packed fresh basil leaves | 2 cups | $2371.00 |
| ½ cup pepitas | - | - |
| ⅓ cup olive oil | - | - |
| red wine vinegar | 2 tsp | $3.00 |
| Pinch of red pepper flakes | - | - |
| Salt | - | - |
| zucchini | 3 large | - |
| Salt | - | - |
| pint cherry tomatoes | 1 | $15.00 |
| Fresh basil leaves | - | - |
*Estimated market prices, may vary by region
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