Fusion · easy
Zoodle Pesto Bowl
Raw or barely warmed zucchini with basil pesto and cherry tomatoes.
Steps
- 01
Blend basil, pine nuts, garlic, cheese, and olive oil into a bright pesto. Season with salt, pepper, and lemon if using.
~5 min
- 02
Boil a large pot of salted water. Cook spiralized zucchini until al dente, about 3 minutes. Reserve 1 cup pasta water.
~3 min
- 03
Toss drained pasta with pesto, loosening with pasta water until glossy and clinging.
~2 min
- 04
Serve immediately with more Parmigiano and a twist of black pepper.
~1 min
Tips
- Toast pine nuts gently—burnt nuts turn bitter.
- Pesto should stay green; don’t cook it hard in the pan.