Summer Pesto Zoodles

Have you ever seen a more vibrant, summer dish? This Pesto Zoodle recipe is simple to make and tastes oh so fresh! The veggie noodle trend is something that confuses a lot of my clients. Most folks try to make it taste like a real pasta noodle, instead of embracing the veggie flavor and using that as a template to build a dish. For me, pasta is pasta. If I try to replace real noodles with veggies, it leaves me completely underwhelmed.

This recipe is built to compliment the natural zest of zucchini noodles. It’s light and minimally cooked to keep the zoodles from getting too soggy - which happens often. You will either need a veggie spiralizer (I love this one!) OR you can purchase raw or frozen zoodles. Let’s get cookin! Click the video above for a step by step video then follow along the recipe below to make your own!



Spiralized Zucchini Pesto with grilled Halluomi Cheese

INGREDIENTS

Photo by Jessica Furniss

Photo by Jessica Furniss

  • 2 large zucchinis

  • 2 cups cherry tomatoes, sliced in half

  • 1 cup black olives, pitted & sliced

  • 1 block Halluomi cheese

  • 1/4-1/2 red onion

  • 2-3 TBL Arugula Pesto (any pesto will do!)

INSTRUCTIONS

  1. Spiralize zucchini into veggie noodles

  2. For the Halloumi - Turn the grill or skillet to medium heat, sliced cheese longways in half (for a thinner chunk to grill), brush each side with a bit of EVOO & throw on the grill 2-3 min each side. You want it to be crispy and a little burnt looking.

  3. Place noodles, tomatoes, onion, olives, & pesto in a large skillet on medium heat

  4. Use tongs to mix around well.

  5. Cook until slightly softened - about 3-5 minutes. You don’t want to overcook them to the point the noodles are squishy or watery. 

  6. Cut up cheese, add to the skillet

  7. Serve hot or cold :) 

Store bought pesto is 100% fine, but if you’re feeling adventurous and want to try your own, here’s my arugula walnut pesto recipe.

Photo by Jessica Furniss

Photo by Jessica Furniss

Arugula Walnut Pesto

  • 4 cups of packed arugula leaves, stems removed

  • 1.5 cup of shelled walnuts

  • 1 cup freshly grated Parmesan cheese

  • 3/4 cup extra virgin olive oil

  • 4-6 garlic cloves, peeled & minced

  • 1 teaspoon salt

  • Cracked black pepper, to taste

  • ½ to 1 full lemon, squeezed

Add it all to a food processor until you reach desired texture.

Emilie Maynor1 Comment