Fresh Pesto Zucchini Noodles with Chia Seeds & Cherry Tomatoes 🌿🍝✨
Ingredients
For the Pesto (makes extra):
2 cups packed fresh basil leaves
1/2 cup (70g) walnuts or pine nuts (use sunflower seeds for nut-free)
1/4 cup (25g) nutritional yeast
2-3 cloves garlic
1/2 cup (120ml) extra virgin olive oil
2 tbsp (30ml) lemon juice
Salt and black pepper to taste
For the Zucchini Noodles:
3-4 medium zucchini (about 1.5 lbs / 680g)
1 tbsp (15ml) olive oil
1 cup (150g) cherry tomatoes, halved
2 tbsp (25g) chia seeds
Salt and pepper to taste
Optional: Red pepper flakes for heat, toasted pine nuts for garnish
Directions
1. Make the Pesto: Combine basil, walnuts/pine nuts, nutritional yeast, and garlic in a food processor. Pulse until coarsely chopped. With the processor running, slowly stream in the olive oil until the pesto is smooth but still has some texture. Stir in the lemon juice, salt, and pepper. Taste and adjust seasoning. (Store extra pesto in an airtight container in the fridge with a layer of olive oil on top).
2. Prepare Zucchini Noodles: Wash the zucchini. Use a spiralizer to create noodles (zoodles). Alternatively, use a julienne peeler or vegetable peeler to create long ribbons. Pat the zucchini noodles gently with paper towels to remove excess moisture.
3. Cook the Zoodles (Optional, can be eaten raw): Heat 1 tbsp olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for just 2-3 minutes until they are slightly softened but still crisp-tender (al dente). Do not overcook, or they will become watery. Alternatively, toss raw zoodles with pesto.
4. Combine: Transfer the cooked (or raw) zucchini noodles to a large bowl. Add about 1/4 to 1/2 cup of the prepared pesto (or to your taste) and toss gently to coat.
5. Add the halved cherry tomatoes and the chia seeds. Toss again gently.
6. Season with salt, pepper, and red pepper flakes (if using) to taste.
7. Serve immediately, garnished with toasted pine nuts if desired.
Recipe Information:
Preparation Time: 20 min | Cooking Time: 3 min (if cooking zoodles) | Total Time: ~25 min | Calories per Serving: ~350-400 (with pesto) | Number of Servings: 2 main dishes or 4 side dishes
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