• 4 medium-sized zucchinis
  • 1/2 cup of homemade or store-bought gluten-free pesto
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of pine nuts
  • Salt and pepper, to taste
  • Grated Parmesan cheese (optional, for garnish)


  1. Prepare the Zucchini Noodles:
    • Wash and trim the ends of the zucchinis.
    • Use a spiralizer or a julienne peeler to create zucchini noodles. If you don’t have either, you can also use a sharp knife to thinly slice the zucchini into noodle-like strips.
  2. Blanch the Zucchini Noodles (Optional):
    • If you prefer your zucchini noodles to be slightly cooked, bring a pot of water to a boil.
    • Drop the zucchini noodles into the boiling water for about 1-2 minutes, then immediately drain and rinse them under cold water. This step is optional; you can also use the zucchini noodles raw.
  3. Toss with Pesto:
    • In a large bowl, toss the zucchini noodles with the gluten-free pesto until they are evenly coated.
  4. Add Cherry Tomatoes and Pine Nuts:
    • Gently fold in the halved cherry tomatoes and pine nuts. They add a lovely contrast of flavors and textures.
  5. Season:
    • Taste the dish and season with salt and pepper as needed. Keep in mind that pesto can be quite flavorful, so adjust to your preference.
  6. Serve:
    • Divide the zucchini noodle mixture onto serving plates or a platter.
    • If desired, garnish with grated Parmesan cheese and additional pine nuts.
  7. Enjoy your Zucchini Noodles with Pesto!
  8. This gluten-free dish is a fresh and flavorful alternative to traditional pasta. It’s perfect for a light and nutritious meal.
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