Zucchini Noodles with Basil Almond Pesto

Zuchinni Noodles with Basil Almond Pesto and Cherry Tomatoes

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OK Guys. I posted this on Facebook yesterday, and in case you missed it I just wanted to let you know that I am going to be on competing on Cutthroat Kitchen this Sunday on the Food Network. I will write a post about it and all of the insanity of the experience on Sunday, but in the mean time I just had to throw that out there ☺

Zucchini Noodles with Basil Almond Pesto

Now onto the noodles…So this is practically a real time post. Most of these recipes I make several days or even weeks ahead of time, but these noodles are just too dang good not to share immediately. I ate them for dinner tonight.

Basil Almond Pesto

This is actually the third time I have made these in the last week I have been home. For a girl that cooks like I do (and hardly anything twice) that is serious. Zucchini noodles have become a bit of an obsession. However, considering it is the middle of summer and I can’t just wear sweats and yoga pants all day, I think that there are worse things to have an obsession with, right? I mean raw vegetable noodles that somehow manage to mimic the texture of real pasta with pretty much ZERO calories are right up my alley. Aren’t they up everyone’s alley?

Zucchini Noodles with Basil Almond Pesto

And the truth is, you won’t even bother to be thinking about how pleased you are for being so healthy because you will be too busy digging in for second and third helpings based purely on the taste. Seriously. Now the basil almond pesto doesn’t hurt either. Pete and I had an incredible basil pesto the first night we were in Lake Como a few weeks ago and I have been craving it ever since. Because I am allergic to pine nuts, I substituted almonds, and it is a great switch out. When you add a handful of the sweet cherry tomatoes that are in season right now, you kind of have magic on your hands….

Zucchini Noodles with Basil Almond Pesto

I have to note that Pia even ate these a few nights ago- so they could be kid friendly. I think I will try them with tomato sauce and meatballs and really get a kid friendly review- I will let you know how it goes. Either way- both kids loved using the vegetable spiralizer to make the actual noodles. They made zucchini spaghetti in time to the frozen soundtrack. Let it go…. Let it gooooo…

(plain noodles)
Zucchini Noodles with Basil Almond Pesto

Did I tell you guys that my kids are in a Frozen performance this Friday?! OMG. It is the funniest, most dramatic thing ever. I am even dreaming Frozen songs. Seriously. They are in my dreams. But it is worth it to see these two performing. I may consider putting a little snippit of video in Saturday Stuff because it is just too cute…

(Basil almond pesto)
Basil Almond Pesto

Other peoples recent Zucchini noodles that rock my world:
-Zucchini Noodles with Pistachio Kale Pesto and Cherries- Edible Perspective

-Zucchini Noodles with Bacon, Brussels Sprouts and Hazelnuts- Deliciously Organic

-Zucchini Spaghetti with Peaches and Pumpkin Seed Pesto- Food Loves Writing

This is the spiralizer that I have liked the best (I tried several varieties before finding this one. (not sponsored, just love it).

 

Recipe: Zuchinni Noodles with Basil Almond Pesto and Cherry Tomatoes

Ingredients

  • Basil Almond Pesto:
  • ½ yellow onion, diced
  • 2 cups basil, packed
  • ½ cup raw slivered almonds
  • 1/3 cup olive oil
  • 2 teaspoons red wine vinegar
  • pinch of crushed red pepper
  • kosher salt to taste
  • 3 large zucchini
  • 1 pint cherry tomatoes
  • 1/4 cup sliced almonds for garnish
  • fresh basil for garnish

Instructions

  1. In the bowl of a food processor, combine the onion, basil, almonds, olive oil, vinegar and crushed red pepper. Pulse until you have a smooth pesto and then season to taste with kosher salt.
  2. Run the zucchini through a vegetable spiralizer and collect in a large bowl. Toss the zucchini noodles with the pesto until the noodles are well coated. Season to taste with kosher salt. Toss the sliced almonds in.
  3. Transfer to a platter and sprinkle with the cherry tomatoes and tuck the fresh basil at the corners for garnish.

Preparation time: 20 minute(s)

Number of servings (yield): 4

Leave a Reply

42 Comments

  1. Love zucchini noodles and I’d love this! One of my very blog posts 5+ years ago (with the pictures to prove it…oh boy…ha!) was zucchini noodles. I would way rather have these than real pasta!

    And omg CONGRATS on Cutthroat Kitchen! I am making sure that my DVR records you…omg how cool! Love Alton and love that show!

    • awesome Averie- you are so progressive!! they are really so good! thanks on CTK. Should be funny…

  2. vickie says:

    I love cutthroat kitchen….can’t wait to see you on the show!! have fun!!

    • Thanks Vicki! I hope you have fun watching it!

  3. Good luck on Cutthroat Kitchen! And, zoodles? I love them too. Way too much, but since they’re healthy I’m going with it. Thanks for posting this immediately :)

  4. I love those zucchini noodles! Great recipe :)

  5. Jenny Flake says:

    Why don’t I have a spiralizer?! I so want to make this! Getting one stat :)

  6. I have been wanting to try zucchini noodles and this zucchini noodle pasta sound great; perfect for summer! If only I had the space for another gadget…

    • I know Kevin- but knowing your style of cooking- you would really love one and they aren’t TOO big…..

  7. Maria says:

    I love zucchini noodles! Perfect summer meal!

    • They totally are Maria! they are just great with pretty much everything!

  8. Vicki B says:

    We are a pesto loving family and never once thought of substituting almonds for pine nuts! This is brilliant! I’ve wondered about zucchini “noodles” and am glad to hear they are actually good. What a great way to get more veggies in. Paleeeeze post Frozen snipits and details. With two young granddaughters, am well acquainted with Let. It. Gooooooooo…………

    • Vicki- they are the best and such a great way to get more veggies! (my new favorite)

  9. marla says:

    LOVE this GF pasta. Best of luck on CutThroat Kitchen!!

  10. Naomi says:

    Oh, can’t wait to see you on CutThroat! And this salad looks awesome.

  11. Eek! I have to remember to DVR your episode so I can watch it!! Zucchini noodles are so fun and I’m sure super refreshing and way healthy!

  12. Wow!! Congrats on Cutthroat Kitchen! That’s amazing. And so are these noodles. I am making these stat. :)

  13. So gorgeous, I love that you added pesto! Can’t wait to see you on Cutthroat – I am setting my Tivo now!

  14. Katy says:

    What brand spiralizer do you use? There are many out there!!
    Thanks,
    Katy

    • Hi Katy- I linked to the brand that I like best in a couple places in the post- it’s the best I have found after trying several.

  15. Jessica says:

    Is this a raw recipe? Do you cook the zucchini noodles or warm the pesto at all? Looks fabulous either way!

    • Jessica- this is totally raw and I serve it room temperature :)

  16. Anne Musgrave says:

    Thank you for sharing this perfect summer dish! My girls and I will be watching Cutthroat Kitchen- so excited for you! Can’t wait to read about your experience.

  17. Nikki B says:

    Oh, Heather, i just love you! i can always can count on you to get inspired for something amaizing. I was surching for something original to go to our Saturday family meal, and i can tell that it’s going to be my new favorit and i am going to repeat it again and again and again. Thank you!

    • Yay Nikki!! that is so nice! thank you so much- I am very happy that you like it so much!

  18. Oh Heather – what a beautiful dish. I think I need that spiralizer!

    • They are seriously the very best Patricia! you will love it and use it all of the time!

  19. Matty says:

    Hi! This recipe looks delicious, I’m a big fan of zucchini noodles. If I were to substitute the almond silvers with almond pulp, how much almond pulp would you suggest I use? I’m looking for a way to use up the rest of my almond pulp from my almond milk leftovers.
    Thanks for the great recipe!

    • I would probably go for about 1/4 cup Matty- hope it’s great!

  20. Diane says:

    I am questioning the use of red wine vinegar in a dish labeled “Raw”. Red wine vinegar is not Raw. Lemon juice or Raw ACV, would be more appropriate.

    • Thank you Diane! I did not think about that- absolutely feel free to sub out lemon juice.

  21. Diane says:

    Also, Congrats on Cutthroat Kitchen.

  22. Mariel says:

    Do you have to cook the zucchini noodles??

    Have fun on CTK!

    • Mariel- they are raw- and totally delicious!