Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: May 3, 2024
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Nonna's Gluten-free Pesto Zoodle Salad
Photo by Ferhat E. Arslan on Pexels.
Introduction
Welcome to Nonna's kitchen, where we're going to whip up a delicious Gluten-free Pesto Zoodle Salad! This recipe is not only gluten-free, but it's also packed full of flavor and nutrients. Whether you're following a gluten-free diet or simply looking for a light and refreshing dish, this salad is sure to impress.
Ingredients
- 2 large zucchinis
- 1 cup cherry tomatoes, halved
- 1/2 cup pine nuts
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Start by spiralizing your zucchinis to create zoodles. If you don't have a spiralizer, you can use a vegetable peeler to create long, thin strips.
- In a dry skillet, toast the pine nuts over medium heat until they are golden brown and fragrant. Be sure to keep an eye on them, as they can burn quickly.
- In a food processor, combine the basil leaves, Parmesan cheese, garlic, and toasted pine nuts. Pulse until everything is finely chopped.
- With the food processor running, gradually stream in the olive oil until the pesto is smooth and well combined.
- Season the pesto with salt and pepper to taste.
- In a large bowl, toss the zoodles with the cherry tomatoes and a generous dollop of the pesto.
- Serve the salad chilled or at room temperature, garnishing with additional Parmesan cheese and basil leaves if desired.
Enjoy Your Meal!
Now that you've whipped up Nonna's Gluten-free Pesto Zoodle Salad, it's time to dig in and enjoy. This light and flavorful dish is perfect for a quick lunch or as a side for your favorite protein. The gluten-free pesto adds a burst of fresh herbaceous flavor to the zoodles, making each bite a delight. Give this recipe a try and let us know how it turned out in the comments below! Happy cooking!
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