The basil is still going strong in my garden. I had more than enough left to make another batch of pesto. And fresh basil pesto goes so well with homegrown zucchini and tomatoes. This quick and easy zucchini pasta pesto is gluten-free, dairy-free and perfect for a side dish or light lunch.
The key to this recipe is making sure you take the time to drain the zucchini noodles. I skip this step for some recipes, but for this dish it’s important to drain the zucchini before tossing it with the pesto. This keeps your pesto sauce from getting to watery. Make the zucchini pasta first and let it drain while you make the pesto.
I used roasted garlic walnut pesto and cherry tomatoes to make this simple zucchini pasta pesto. It’s great on its own, but you can always top it with grilled chicken or shrimp. Really, whatever meat you have would work. Pretty much anything would taste good with fresh basil and roasted garlic.
- 2 large zucchini
- 2/3 cup roasted garlic walnut pesto
- 1 cup cherry tomatoes
- fresh basil for garnish
- sea salt
- Spiralize or julienne the zucchini to make zucchini noodles. Lightly salt and drain zucchini in a colander for 20 minutes to remove excess liquid.
- Toss zucchini noodles and tomatoes with pesto until well combined. Garnish with fresh basil.