Low Carb Zucchini Noodles with Pistachio Basil Pesto and Blistered Cherry Tomatoes
Cook time
Total time
  • 1 large zucchini
  • 10 cherry tomatoes
  • 1 oz package of fresh basil leaves
  • ⅓ cup pistachios
  • ½ cup extra virgin olive oil
  • ¾ cup grated parmesan cheese
  • 1 tsp minced garlic
  • salt and pepper
  1. Pre-heat your ove to 400 degrees
  2. Toss tomatoes in olive oil, salt and pepper and roast for 20 minutes
  3. In a food processor pulse pistachios, cheese and garlic until course crumbs.
  4. Slowly pour in your extra virgin olive oil.
  5. Season pesto with salt and pepper.
  6. Spiralize your zucchini using the "thin spiral" blade.
  7. Sautee zucchini noodles in a tad bit of olive oil and season with salt and pepper. I cooked mine for about three minutes on medium high heat.
  8. Add a heaping tablespoon of pesto to the sautee pan and warm through.
  9. Transfer to a serving bowl and top with blistered tomatoes.
  10. Store your extra pesto sauce in the fridge for tomorrow's lunch.
Recipe by Where's Amanda? at https://www.wheresamanda.com/low-carb-zucchini-noodles-with-pistachio-basil-pesto-and-blistered-cherry-tomatoes/