Zucchini Noodle Pesto with Almond and Cherry Tomato

Zucchini Noodle Pesto with Almond and Cherry Tomato is a tremendously healthy dish that combines the freshness of zucchini noodles with the bold flavors of homemade pesto, roasted cherry tomatoes, and crunchy toasted almonds. This light yet satisfying meal is perfect for those seeking a low-carb, gluten-free alternative to traditional pasta dishes while enjoying rich, vibrant flavors.

Zucchini noodles, often called “zoodles,” offer a nutritious and light alternative to traditional pasta. The zucchini is spiralized into long, thin noodles, creating a pasta-like texture that beautifully absorbs the flavors of the accompanying sauce. Zoodles are popular among those seeking to lower their carb intake or incorporate more vegetables into their diet. The zucchini noodles are lightly sautéed in this dish to retain a slight crunch, adding a wonderful texture to the overall dish.

The pesto in this dish is a variation of the classic recipe, featuring toasted almonds instead of the traditional pine nuts. Almonds add a slightly nutty flavor and a pleasant crunch to the pesto, making it a bit heartier than the typical version. Fresh basil leaves, Parmesan cheese, and garlic form the base of this flavorful sauce, bound with extra virgin olive oil and brightened with a squeeze of fresh lemon juice. The result is a vibrant, creamy pesto that perfectly complements the mild zucchini noodles.

The roasted cherry tomatoes add a pop of sweetness and flavor to this dish. Roasting the tomatoes at a high temperature enhances their natural sugars, giving them a slightly caramelized, juicy texture that pairs beautifully with the fresh pesto and zucchini noodles. The tomatoes provide an excellent contrast to the richness of the pesto and the crunch of the almonds, making each bite of this dish both satisfying and exciting.

To finish the dish, toasted almond slices are sprinkled over the top, adding a layer of crunch and nuttiness. The almonds enhance the flavor and provide a beautiful visual element, making it feel elegant and complete. A sprinkle of extra Parmesan cheese adds a touch of umami and rounds out the flavors with a savory depth.

This dish is ready to shine as a light lunch, a quick weeknight dinner, or even a side dish for a larger meal. It’s delicious and simple to make, with just a few simple steps needed to create a meal that’s bursting with flavor. The combination of fresh zucchini noodles, creamy pesto, roasted cherry tomatoes, and crunchy almonds offers a harmonious blend of textures and tastes.

Whether you’re looking for a healthy alternative to pasta or simply want to indulge in the flavors of summer in a single dish, Zucchini Noodle Pesto with Almond and Cherry Tomato is sure to satisfy. It’s a vibrant, nutritious, and delicious meal that will leave you feeling refreshed, energized, and most importantly, content.

Zucchini Noodle Pesto with Almond and Cherry Tomato

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Zucchini Noodle Pesto with Almond and Cherry Tomato is a healthy, flavorful dish featuring spiralized zucchini noodles tossed in a creamy pesto, topped with sweet roasted cherry tomatoes and crunchy toasted almonds for a fresh and satisfying meal.

Ingredients

• 3 large zucchinis, spiralized into noodles

• 2 cups basil leaves

• 1/4 cup toasted almonds slices

• 1/2 cup Parmesan cheese, grated

• 3 cloves of garlic

• 1/2 cup extra virgin olive oil

• 1 lemon, juiced

• 1 pint of cherry tomatoes

• to taste, salt and ground black pepper

• for garnish, toasted almond slices

• for garnish, grated Parmesan cheese

Directions

• Roast the Cherry Tomatoes:
  Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with a drizzle of extra virgin olive oil, salt, and ground black pepper. Spread them on a baking sheet. Roast for 15-20 minutes until they are blistered and slightly caramelized. Set aside.
• Make the Pesto:
  Combine the basil leaves, toasted almonds, Parmesan cheese, and garlic in a food processor. While processing, slowly drizzle in 1/2 cup of extra virgin olive oil until the mixture is smooth. Add lemon juice and season with salt and ground black pepper to taste.
• Spiralize the Zucchini Noodles:
  Trim off both ends of the zucchinis. Use a spiralizer or a julienne peeler to create long, thin noodles.
• Prepare the Zucchini Noodles:
  Heat a small amount of extra virgin olive oil in a large pan over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until tender. Season lightly with salt and ground black pepper.
• Assemble and Serve:
  Toss the sautéed zucchini noodles with the prepared pesto sauce, ensuring the noodles are well-coated. Plate the noodles and top with roasted cherry tomatoes and sliced toasted almonds. Garnish with extra Parmesan cheese.