I absolutely love a good pesto sauce but I don't love all the unnecessary fat from oil and cheese ingredients that normally come with the pre-made kind. Recently I discovered this yummy and very easy to make pesto sauce that is all natural and tastes delicious. You can serve this dish cold or hot. I normally throw in a few turkey meatballs for extra protein or you can have it on its own for a Meatless Monday dinner option. Try it for yourself and enjoy!
- ½ small yellow onion, roughly chopped
- 1 small garlic clove, roughly chopped
- 2 cups packed fresh basil leaves (arugula works, too)
- ⅓ cup (or less) 2% plain greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- Pinch of red pepper flakes
- Salt to taste
- 3 large zucchini
- 1 pint cherry tomatoes
- Fresh basil leaves, for garnishing
- Pesto: In a food processor, combine the onion, garlic, basil, greek yogurt, olive oil, lemon and red pepper flakes. Blend and season with salt, to taste. The pesto may seem overwhelming on its own. Add additional yogurt or lemon juice if you feel the need but don't worry as it'll taste delicious with your noodles.
- Noodles: Spiralize the zucchini. This can also be done during your meal prep effort earlier in the week and stored in a container for up to 3 days in the fridge.
- OPTION 1 - (Cold) Toss the zucchini with pesto until lightly coated, and season with salt. Toss in the cherry tomatoes (I cut my cherry tomatoes in half lengthwise).
- OPTION 2 - (Hot) Pat the zucchini noodles dry with a towel. Drizzle 1 teaspoon of olive oil on a frying pan (medium heat) and flash fry the noodles for 3 mins. Lightly coat the noodles with the pesto sauce, add the cherry tomatoes and cook for an additional 2 mins. Drain any water that accumulates from the noodles.
- Garnish with fresh basil and serve cold or warm. Enjoy with turkey quinoa meatballs or serve as a side to fish.
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