Pesto Zoodles Salad Recipe

Pesto zoodles salad with cherry tomatoes and beans in white bowl with fork.

This pesto zoodles salad can be served on its own as a light meal, but it's also delicious served alongside grilled meat, fish or other vegetables. It's crunchy, refreshing and ready in under 15 minutes!

Course Lunch, Salad

Cuisine vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 154kcal

Author Monika Dabrowski

Equipment

Spiralizer/food processor

Ingredients

2 small/medium zucchinis
10 cherry tomatoes halved
⅓ cup edamame beans frozen
2 tablespoons pine nuts

For the pesto

0.88 ounces basil leaves only, approx. 2 handfuls, roughly chopped
2 tablespoons extra virgin olive oi
1-2 tablespoons ice cold water or to taste
3 tablespoons parmesan finely grated
1 garlic clove chopped
2 teaspoons lemon juice or to taste
Fine sea salt and pepper to taste

US Customary - Metric

Instructions

Start by chopping the tomatoes and preparing the beans. Place the frozen edamame beans in a small saucepan, add a little water, bring to the boil then simmer for 4 minutes. Remove from the heat, rinse under cold water and set aside. (This can be done ahead).
To make the pesto place the basil, garlic, parmesan, oil and water in a food processor and puree. Season to taste and set aside.
Lightly toast the pine nuts stirring all the time, then remove from the pan (or they'll continue cooking and can become too brown) and set aside.
Spiralise the zucchini and combine with the pesto (I used 2 forks to do this). Gently stir in the beans. Adjust the seasoning if needed.
Top with chopped tomatoes and toasted pine nuts and enjoy!

Notes

Pick firm zucchinis to ensure your zoodles are as crunchy as possible. Spiralise them just before assembling the salad.
You can make the pesto a few hours ahead (keep it covered, refrigerated) and combine with the zoodles just before serving.
You can roughly chop the zoodles if they are very long (easier to combine with the other ingredients).
Ensure the parmesan cheese is vegetarian (if required).
Adjust the amount and ratio of water/oil to your taste.
I recommend making the pesto and preparing the tomatoes and beans before spiralising the zucchinis so that you can assemble the salad as soon as the zoodles are ready.
You will find frozen edamame beans in most good supermarkets. You can boil the beans ahead, rinse under cold water and refrigerate for up to 3 days.
Best served immediately.
Serve on its own, with garlic bread, fried or baked tofu, grilled halloumi or vegetables, both grilled or roasted (such as peppers or sweet potato). For a non-vegetarian meal idea try serving it with grilled chicken or shrimp.
Not suitable for freezing.

Nutrition