Save This cherry tomato pesto zucchini pasta is my go to dinner when summer hits and tomatoes are bursting off the vine. It is fresh and vibrant with crisp zucchini noodles coated in a tangy basil cherry tomato pesto. Perfect for nights when you crave something light but really satisfying.
The first time I tossed cherry tomatoes into pesto it disappeared before anyone could blink. Now my friends beg for this recipe each year when zucchini is in season.
Ingredients
- Cherry tomatoes: Juicy and sweet choose the ripest brightest cherry tomatoes you can find at the market
- Fresh basil leaves: This is the key to the pesto’s flavor go for lush unblemished leaves and pack them tightly into the measuring cup
- Garlic: Adds a bold kick use fat fresh cloves for best aroma
- Toasted pine nuts or walnuts: Toasting brings out buttery flavor use ones that smell nutty not rancid walnuts are a great budget swap
- Freshly grated Parmesan cheese: Salty and umami grated right before using gives maximum melt and taste
- Extra virgin olive oil: Pick a fruity robust oil the flavor will shine in the final sauce
- Salt and freshly ground black pepper: Essential for balancing all those bright flavors use flaky salt if possible and grind pepper just before adding
- Zucchini: Medium size and firm makes for best spiralized noodles avoid ones with soft spots or oversized seeds
- Additional grated Parmesan: For finishing adds richness optional but highly recommended
- Fresh basil leaves: For garnish a bright pop of color and freshness
- Toasted pine nuts: For crunch and a nutty finish
Instructions
- Prepare the Cherry Tomato Pesto:
- In a food processor combine halved cherry tomatoes basil leaves peeled garlic cloves toasted pine nuts and freshly grated Parmesan cheese. Pulse eight to ten times until everything is roughly chopped but not smooth. With the machine running slowly drizzle in olive oil until you have a chunky pourable pesto with little bits of tomato and basil still visible. Scrape down the bowl as needed and season generously to taste with salt and pepper. Set aside for later.
- Prepare the Zucchini Noodles:
- Using a spiralizer or julienne peeler turn the zucchini into long even spirals or ribbons. Spread them on a cutting board lined with paper towels and gently pat to draw off excess moisture. The drier the noodles the better they will hold up in the skillet.
- Saute the Zucchini:
- Heat olive oil in a large wide skillet over medium heat just until shimmering. Add zucchini noodles and toss softly with tongs for two or three minutes only until they barely soften but stay crisp. Avoid crowding or the noodles will steam instead of sauté.
- Combine with Pesto:
- Remove skillet from the heat and add the entire batch of cherry tomato pesto. Toss gently but thoroughly until each strand is slicked with pesto and little bits of tomato and basil cling to the noodles.
- Serve and Garnish:
- Pile the sauced zucchini noodles onto plates. Add extra grated Parmesan a few fresh basil leaves and a sprinkle of toasted pine nuts right before serving for color and crunch.
Save I am always amazed how bright basil from the garden transforms this dish. My youngest picks the leaves with me so every batch of pesto reminds me of those little hands in the sunlight.
Storage Tips
Store leftover zucchini pasta in an airtight glass container in the refrigerator for up to two days. Place a paper towel under the noodles to catch any extra moisture. I find it tastes best served fresh as the noodles can get a bit watery over time. If you want to prepare ahead try making the pesto a day in advance and spiralizing the zucchini right before serving for best texture.
Ingredient Substitutions
If pine nuts are not available use toasted walnuts for a rich flavor. You can also use almonds or sunflower seeds for a totally nut free version. For a dairy free and vegan take swap the Parmesan for nutritional yeast a little extra olive oil plus a squeeze of lemon for brightness. If you do not have cherry tomatoes ripe grape tomatoes also work though the flavor will be slightly less sweet.
Serving Suggestions
This pasta is lovely all on its own but sometimes I pair it with grilled chicken or pan fried chickpeas for a heartier meal. It also goes well as a side dish at summer picnics or next to grilled fish. Scatter extra torn basil on top and serve it with crusty gluten free bread to catch every bit of those pesto juices.
Cultural and Historical Context
Zucchini noodles are an inventive modern spin on traditional Italian pasta satisfying the craving for a classic summer dish without the heaviness of flour based noodles. Cherry tomato pesto is a regional variation found in Liguria and southern Italy where tomatoes and basil are abundant and the pestos skew fresh rather than deeply herby or nutty. Each summer I feel like I am taking a tiny trip to Italy right at my own table.
Save Make this once and you may never crave regular pasta in summer again. That hit of tomato basil pesto makes every bite taste like sunshine.
Recipe FAQ
- → Can I use store-bought pesto instead?
Yes, but homemade cherry tomato pesto provides the freshest flavor and texture for this dish.
- → How do I keep zucchini noodles from being watery?
Pat zucchini noodles dry and avoid overcooking to ensure they remain crisp and not soggy.
- → What can I substitute for pine nuts?
Walnuts work well as a replacement, or try sunflower seeds for a nut-free option.
- → Is this suitable for vegan diets?
Absolutely—swap the Parmesan with nutritional yeast to create a flavorful vegan variation.
- → What protein options pair well?
Grilled chicken or chickpeas make great additions for those wanting extra protein.
- → Can I prepare components ahead of time?
Yes, make the pesto in advance and spiralize the zucchini up to a day before serving.