Zoodles with Garlic and Arugula Pesto
By: Barb Biagioli
A light and healthy meal, this dish is perfect on hot summer nights. No stovetop, oven or grill involved; this dinner comes together in less than 20 minutes. It’s refreshing and full of spring and summer flavors, bursting with fresh greens from the garden.
Zoodles + Pesto Recipe
Prep Time: 20 minutes | Total Time: 20 minutes | Servings: 6 - 8
INGREDIENTS
Arugula Garlic Scape Pesto
5 garlic scapes
5 cups arugula
4 scallions
1 cup walnuts
2/3 cup olive oil
1 tbsp nutritional yeast
1 lemon, squeezed
1 tsp Himalayan salt
Zucchini noodles
6 large zucchini
3 pints cherry or grape tomatoes, halved
Basil leaves, chopped
INSTRUCTIONS
1. Start by preparing your pesto in a food processor. Combine the garlic scapes, arugula, scallions, walnuts and olive oil and blend until smooth. Add water to thin, lemon, nutritional yeast and salt until emulsified. Set aside.
2. Prepare your zoodles by spiralizing the zucchini with a spiralizer.
3. In a bowl, toss the zucchini with the pesto until well coated and season with salt. Add the cherry tomatoes and fresh basil and serve!
Note: This meal can also be served hot. In a skillet, add the zucchini noodles and a bit of pesto. Bring them to a sizzle. Add in the cherry tomatoes to lightly blitz them. Tossing to combine. Then pour into a bowl and serve with fresh basil. I really love this meal both ways – it just depends what you are looking for! It’s great room temp, cold on hot summer days.
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