Pesto Zoodles with Cherry Tomatoes

Name: Pesto Zoodles with Cherry Tomatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups fresh basil leaves; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts; 2 garlic cloves; 1/2 cup extra virgin olive oil; Salt and pepper to taste; 2 medium zucchinis, spiralized; 1 cup cherry tomatoes, halved; Salt and pepper to taste; Optional: Extra Parmesan for serving

Highlighted under: Healthy & Light

I absolutely adore making Pesto Zoodles with Cherry Tomatoes, especially during the warm months when zucchini is in season. The vibrant colors and fresh flavors combine beautifully for a light yet satisfying dish. The simplicity of spiralizing zucchini is a game-changer, as it provides a low-carb alternative to traditional pasta. Tossing it with homemade pesto and juicy cherry tomatoes creates a delightful medley that not only looks stunning on the plate but also tastes incredible. Join me in making this fresh and delicious dish that’s perfect for any occasion!

Created by

Emily

Last updated on 2026-02-07T21:41:28.332Z

When I first tried making zucchini noodles, I was blown away by how easy and fun it was! I used my spiralizer for the first time, and it transformed the humble vegetable into beautiful zoodles. The trick is to make sure you don't overcook them; just a quick sauté keeps them crisp and flavorful. I’ve found that pairing them with fresh, homemade pesto enhances their taste without overwhelming it. Add in some cherry tomatoes for a burst of sweetness, and you’ve got a winning recipe!

This dish has become a staple in my kitchen for its versatility. I love that I can add grilled chicken or shrimp for extra protein or leave it vegetarian for those lighter evenings. The combination of fresh basil and nutty parmesan in the pesto is unbeatable and elevates the dish to a whole new level. I can’t wait for you to try it!

Why You'll Love This Recipe
Fresh and vibrant flavors that delight the palate
Quick and easy preparation for busy weeknights
A healthy, low-carb alternative to pasta

The Role of Fresh Ingredients

Using fresh basil for the pesto is crucial, as it imparts that vibrant green color and aromatic flavor that’s characteristic of classic pesto. When choosing basil, look for leaves that are bright and unblemished. The flavor should be intense and herby, which is essential for a rich sauce. If fresh basil isn't available, you can substitute with arugula or spinach, but these will alter the flavor profile slightly.

Cherry tomatoes add not only a pop of color but also a burst of juiciness to the dish. Their sweetness balances the savory notes of the pesto and cheese. Aim for ripe, vibrantly colored tomatoes; they should feel slightly firm to the touch but yield slightly when squeezed. If tomatoes are out of season, consider using sun-dried tomatoes for a more concentrated flavor, or even roasted red peppers for a new twist.

Mastering the Zoodle Technique

Spiralizing zucchini can be done using various tools—like a spiralizer, julienne peeler, or even a box grater. For the best texture, choose firm zucchinis; they should be free of blemishes and feel heavy for their size. When spiralizing, make sure to rotate the zucchini evenly to ensure consistent noodle thickness, which can help them cook uniformly. Aim for noodles that are about the same thickness as traditional spaghetti.

During cooking, avoid over-sautéing the zoodles to prevent them from becoming mushy. You want them to retain a slight crunch; a cook time of 2-3 minutes on medium heat typically achieves this. If you find they're becoming watery, try using a clean kitchen towel to gently squeeze out excess moisture before combining with the pesto—for a more concentrated flavor and satisfying texture.

Ingredients

Gather these fresh ingredients for a delightful meal:

For the Pesto Sauce

2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper to taste

For the Zoodles

2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
Salt and pepper to taste
Optional: Extra Parmesan for serving

Make sure to have fresh ingredients for the best flavor!

Instructions

Follow these simple steps to create your Pesto Zoodles:

Make the Pesto

In a food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is smooth. Adjust seasoning if necessary.

Prepare the Zoodles

Heat a non-stick pan over medium heat. Add the spiralized zucchini and sauté for about 2-3 minutes until tender but still slightly crunchy. Season with salt and pepper.

Combine & Serve

Remove the pan from heat and stir in the cherry tomatoes and the prepared pesto until everything is well-coated. Serve immediately with extra Parmesan on top if desired.

Enjoy your delicious, healthy meal!

Pro Tips

For a spicier kick, add red pepper flakes to the pesto. You can also experiment with different nuts like walnuts or almonds in your pesto for varied flavors.

Make-Ahead Tips

The pesto can be made a few days in advance and stored in an airtight container in the fridge. To prevent browning, drizzle a thin layer of olive oil over the surface before sealing. If you want to extend its shelf life, you can freeze the pesto in ice cube trays, allowing you to use small amounts in the future without thawing the entire batch.

Zoodles, on the other hand, are best enjoyed fresh but can be spiralized ahead of time. Keep them in a sealed container lined with a paper towel to absorb moisture and prevent them from becoming soggy. When ready to cook, a quick sauté will revitalize them and provide that desired al dente texture.

Serving Suggestions

For an added layer of flavor, consider garnishing your Pesto Zoodles with toasted pine nuts or a sprinkle of chili flakes for a bit of heat. This small touch not only enhances the dish visually but contributes a contrasting crunch that complements the softness of the zoodles and tomatoes.

If you're looking to make this dish even heartier, consider adding protein. Grilled chicken, shrimp, or chickpeas make excellent additions that blend well with the flavors of the pesto while providing extra nutrition. Just sauté them separately and toss them in at the end for a complete meal.

Questions About Recipes

→ Can I make the pesto ahead of time?

Yes, you can prepare the pesto up to a week in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.

→ What else can I add to the zoodles?

You can add grilled chicken, shrimp, or even sautéed mushrooms for extra protein and flavor.

→ Can I freeze the pesto?

Absolutely! You can freeze pesto in ice cube trays and transfer them to a bag for later use.

→ Is there a way to make this dish vegan?

Yes, simply omit the Parmesan cheese from the pesto and use nutritional yeast for a similar cheesy flavor!