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Creamy Pesto Zucchini Noodles

Creamy Pesto Zucchini Noodles

5 from 1 vote
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Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Course Dinner, Lunch, Main Course, Sauce
Servings 2

Equipment

  • Veggie Spiralizer
  • Food Processor

Ingredients
  

Zucchini Noodles

  • 1 zucchini
  • pinch salt

Creamy Pesto

  • 2 cups basil leaves, packed
  • ½ cup olive oil
  • ½ cup pine nuts
  • 2 cloves garlic
  • ½ tsp salt
  • ¼ cup plain kefir or full fat coconut milk (can sub heavy cream as well)

Toppings

  • ¼ cup sun dried tomatoes
  • 2 tbsp pine nuts

Instructions
 

  • Spiralize zucchini and spread onto towels with a sprinkle of salt so that the excess moisture starts to absorb.
  • Combine all remaining pesto ingredients (basil, olive oil, pine nuts, garlic, salt and kefir/coconut milk) into a food processor and chop until a sauce forms.
  • Add your "zoodles" and sauce to a pan on the stove over low heat. You'll want to warm your zoodles and creamy pesto just slightly here so that everything combines well without making to zoodles too soft.
  • Use tongs to gently work the pesto into the zoodles as it warms just slightly. Add in the sun dried tomatoes and pine nuts. Add more or less to taste!
  • Plate the zoodles and top with left over fresh basil and sea salt if you'd like. You can also add chicken if that's your thing.