These basil pesto zoodles with roasted tomatoes are the perfect throw together meal that makes the best leftovers – or rollovers as Sarah B from My New Roots calls them!
I’ve eaten them 3 times this week already and have to confess, I’m actually eating some for lunch as I type this post!
They’re delicious warm of chilled, keep well in the fridge, and while they’re a meal in themselves you can easily bulk them up with extra vegetables and/or protein.
I like to use a mix of zucchini noodles aka “zoodles” and black bean noodles as they mix together to form the perfect texture. The black bean noodles also add a protein element, and zoodles are a great way of increasing your vegetable servings!
If you don’t have a vegetable spiraliser you can also use a potato peeler to create zucchini ribbons, or buy them ready made from the vegetable section of your supermarket.
Zucchini or courgette depending on what side of the world you’re on, are a great pasta replacement becasue they have a high water and fibre content, yet are very low in carbs.
This means zoodles are nice and filling, but you don’t get all those extra simple carb calories that you would with regular pasta, and is the reason why zucchini and zoodles feature a lot in my 10 Day Sugar Cleanse program.
Being a green vegetable also means you get a healthy dose of phytonutrients in your “pasta” which is always a win in my book!
If you’re feeling super lazy you can buy your basil pesto, BUT, it’s so easy to make and homemade pesto is much cheaper, you’re in control of the ingredients so can choose a good quality oil, and it means less plastic packaging to “recycle”.
I promise, once you’ve made your own pesto once you’ll never look back!
Pesto is also traditionally made with parmesan but it’s very easy to create a plant based version that tastes just the same, if not better. All you need is some nutritional yeast and a bit of lemon juice, and you’ll create that delicious parmesan flavour.
When you make these Basil Pesto Zoodles with Roasted Tomatoes, let me know!
Basil Pesto Zoodles with Roasted Tomatoes
Prep time: 30 minutes Cook time: 5 minutes
1 cup fresh basil leaves
1 cup baby spinach leaves
1 cup cashews
1 clove garlic
3/4 tsp pink Himalayan salt
1/2 cup extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp nutritional yeast (savoury yeast flakes)
2 tsp apple cider vinegar
2-4 zucchini (approx 1 zucchini per person)
1 packet black bean noodles (optional)
Roasted Cherry Tomatoes
1 packet cherry tomatoes
pink salt & black pepper
To make the basil pesto:
Wash the basil and spinach leaves well, drain and place in a food processor with the garlic and salt. Pulse/blend until they resemble coarse crumbs.
Add the remaining ingredients and pulse to combine but be careful not to over blend. You ‘re aiming for a pesto which should be chunky, rather than a smooth sauce.
Store the pesto in a jar in the fridge for up to 5 days (can also be frozen for up to 3 months).
To roast the cherry tomatoes:
Preheat oven to 200ºC fan bake. Wash the tomatoes well, cut in half and place cut side up on a lined oven tray. Sprinkle with pink salt and black pepper.
Roast in the centre of the oven for approximately 10 minutes, or until they start to colour. Remove from oven and set aside.
To make the zoodles:
Wash the zucchini well, cut off the ends and use a spiraliser to turn them into noodles.
Fill a pan with water and bring to the boil.
Add the zoodles and cook a couple of minutes until they just begin to soft but still retain their bright green colour. Drain immediately.
If using black bean noodles as well, add them to the pan of boiling water next, simmer 2 minutes until soft, then drain well.
Place your zoodles/noodle in a large mixing bowl and add a generous helping of basil pesto. Toss together until well combined, then add the roasted cherry tomatoes.
Serve in large bowls and eat warm. Any leftovers can be stored in a sealed container in the fridge and eaten cold or gently warmed the next day.