Spiralized Zucchini with Sun-dried Tomato Pesto and Feta Cheese
This sun-dried tomato pesto with zucchini noodles - aka zoodles - is a great vegetarian lunch or main.
Servings: 2
Calories: 430kcal
Ingredients
For the pesto
- 1/4 cup sun-dried tomatoes
- 1 clove garlic
- 1 tbsp balsamic vinegar
- 2 tbsp sunflower seeds or pine nuts
- 2 tbsp water
- 3 tbsp extra-virgin olive oil
- sea salt to taste
- black pepper to taste
For the salad
- 2 zucchini spiralized (scroll down to notes for more info)
- 1/2 cup red onion sliced
- 1 cup cherry tomato halved
- 1/2 cup green olives (optional) sliced
- 2 oz feta cheese crumbled
Instructions
- Combine all pesto ingredients in a small blender or food processor. Process until smooth.
- Add noodles to a plate, top with other salad ingredients. Add pesto and gently stir to coat.
Notes
If you don't have a spiralizer, the easiest way to use a vegetable peeler or julienne peeler is to hold the zucchini down on a flat surface and slide from top to bottom to make ribbons or spaghetti-like strands. A vegetable peeler will make flat fettuccini-like strands/ribbons while a julienne peeler will make spaghetti-like strands. We used a spiralizer for this recipe. Click here for more info on how to spiralize veggies.
Interesting Read(s):
- Olive Oil For Cooking – Is It Healthy?
- 3 Key Nutrients That Vegetarians Must Be Mindful Of To Avoid Nutrient Deficiency
- 10 Easy Tips For A Healthy Life