Zucchini Noodles with Basil-Pumpkin Seed Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raw zucchini noodles tossed with basil-pumpkin seed pesto and cherry tomatoes. A light and fresh vegetarian meal that comes together in minutes. Perfect for lunch or dinner when you want something healthy and vibrant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 garlic clove, roughly chopped
- 2 cups packed fresh basil leaves (arugula works, too)
- 1/2 cup pepitas (green pumpkin seeds), toasted
- ⅓ cup olive oil
- 2 teaspoons red wine vinegar, to taste (or lemon juice)
- Pinch of red pepper flakes
- Salt, to taste
- 3 large zucchini
- Salt
- 1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)
- Fresh basil leaves, for garnishing
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 757mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 172mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 757MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.