Zucchini Noodles with Sundried Tomato Pesto is the easiest, healthiest meal to prepare. Gluten free, low carb and so delicious.
I got a new toy, my spiralizer and I love it! I made zucchini noodles a few years ago for my cookbook but these came out so much prettier!
I could eat pesto every day and be very happy. I love how you can make pesto so many various ways and they will have completely different flavors.
If you are looking for more delicious recipes with pesto, you will love these Low Carb Cheesy Pesto Stuffed Chicken Breasts, Squash Noodles with Kale Arugula Pesto and definitely this Walnut Pesto Toast with Pears and Gorgonzola!
These would be extra delicious with some Apple Chai Latte, Eggnog Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make These Zucchini Noodles with Sundried Tomato Pesto
This recipe is so customizable. You can add chicken or shrimp or mix up the type of pesto you want to make.
Just as with any pesto recipe, you can use whatever nuts or seeds you'd like and whatever cheese you like (my Simple Pesto recipe). Get creative because pesto is awesome any way it's prepared.
I used both yellow and green squash to make these "noodles". You literally put the vegetable in one end, turn the crank and voila!
It comes out curly and super cool. These noodles taste delicious and are low carb, low calorie, naturally gluten-free and vegan.
Pro tip: you can but already spiralized zucchini, beet, sweet potato, carrot etc. noodles in many grocery stores.
I knew I had to make a pesto with sundried tomatoes because I love them so much.
Related Recipes
Italian Pesto Pasta Salad from Lauren Kelly Nutrition
Pesto Roasted Cauliflower from A Zesty Bite
Creamy Pesto Chicken from Budget Bytes
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Zucchini Noodles with Sun Dried Tomato Pesto
Equipment
Ingredients
- 1 large yellow squash
- 1 large green squash zucchini
- 1 ¼ cups sundried tomatoes not in oil, chopped
- 3 cloves garlic
- 1 ½ ounces pine nuts
- 3 tablespoons asiago cheese
- ¼ cup fresh basil leaves torn
- 2 tablespoons extra virgin olive oil
Instructions
- Place sundried tomatoes in a small bowl and pour boiling water onto and let sit for 30 minutes.
- Place squash into the spiralizer or use a peeler and create long strips.
- Heat oil into a large saucepan over medium heat. Add squash and cook for 3-4 minutes until tender.
- Place the rest of the ingredients in a food processor or blender and pulse until smooth.
- Make sure to scare down the sides of the blender to incorporate all of the mixture.
- Place pesto onto of zucchini noodles and serve immediately. Top with extra asiago cheese of desired.
Natasha
We enjoyed this easy to prepare meal! Zucchini Noodles with Sundried Tomato Pesto Is definitely one of our favorite recipes that we’ve tried from your blog. So delicious!
jess
Such a great meal! it tasted amazing, thank you so much for sharing this delicious recipe!