Zucchini Noodles with Cilantro Pesto
Cilantro helps rid the body of heavy metals and toxins, making this a dinner with serious benefits.
Servings: 2 servings
Cost: $15
Equipment
- Spiralizer
- Food processor
- Skillet
Ingredients
For the cilantro pesto:
- 1 bunch cilantro
- ¼ cup olive oil
- Juice of ½ lemon
- 2-3 cloves garlic minced
- ¼ cup pine nuts
- ½ teaspoon salt
For the zucchini noodles:
- 2 large zucchini
- 1 tablespoon olive oil
- 2 heirloom tomatoes sliced
- Pinch of salt
Instructions
- In a food processor, add the cilantro, olive oil, lemon juice, garlic, pine nuts, and salt. Pulse until finely chopped. If desired, transfer to a mortar and pestle to further grind and release flavors. Set aside.
- Chop the ends off the zucchini so both sides are flat. Attach to a spiralizer using the thin julienne blade and make noodles.
- Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sliced heirloom tomatoes. Heat and toss about 3-5 minutes until zoodles are tender, but still holding shape. Sprinkle with salt.
- Top the zucchini noodles and heirloom tomatoes with the cilantro pesto and serve while warm. Enjoy!
Notes
If you're not a fan of cilantro, feel free to replace it with traditional basil pesto.
Store leftovers in the refrigerator for 2-3 days.