Looking for a light, flavorful paleo lunch that’s quick to whip up and packed with fresh, vibrant veggies? These Zucchini Noodles with Pesto and Cherry Tomatoes are your answer. Spiralized zucchini creates a pasta-like base, while a homemade paleo-friendly pesto delivers creamy, herby goodness in every bite. Juicy cherry tomatoes add a pop of color and natural sweetness—perfect for spring or summer lunches.
Ingredients
- 2 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves
- 1/3 cup raw pine nuts (or walnuts)
- 1 garlic clove
- 1/4 cup olive oil
- Juice of 1/2 lemon
- Sea salt and black pepper, to taste
Instructions
- Prepare the pesto: In a food processor, combine basil, pine nuts, garlic, lemon juice, and a pinch of salt and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the mixture becomes smooth and creamy. Taste and adjust seasoning as needed.
- Sauté the tomatoes: In a large skillet over medium heat, add a splash of olive oil. Sauté cherry tomatoes for 2–3 minutes, just until they begin to soften and burst.
- Add the spiralized zucchini noodles to the skillet and toss gently with the tomatoes. Cook for 1–2 minutes, just to warm them through—they should remain slightly crisp.
- Turn off the heat and stir in the pesto, mixing well to coat the noodles evenly.
- Plate the noodles and sprinkle with extra basil or pine nuts if desired.
- Serve immediately while warm, or chill and enjoy cold as a refreshing lunch salad.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, reheat gently in a skillet over low heat for 1–2 minutes. Avoid microwaving to prevent the noodles from becoming soggy.
Substitutions and Variations
- Nut-free? Swap pine nuts with sunflower seeds or pumpkin seeds.
- No fresh basil? Try arugula or spinach for a peppery twist.
- Add protein: Toss in grilled chicken, shrimp, or a boiled egg to make it more filling.
- Want extra crunch? Top with toasted almond slivers or crushed walnuts before serving.
This dish is a celebration of simple, fresh ingredients—perfect for a satisfying and nourishing paleo lunch.
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