Insalata di Zucchine al Pesto

Nutrition · per serving

Steps

1. 1

   Spiralize the zucchini into noodles if not already prepared. Halve the cherry tomatoes, shave or grate the Parmesan, and measure the remaining ingredients. Put the zucchini noodles in a large mixing bowl.

   400 g zucchini, spiralized into noodles120 g cherry tomatoes, halved30 g Parmesan, shaved or finely grated60 g basil pesto15 ml lemon juice10 ml extra-virgin olive oil2 g fine salt1 g black pepper20 g pine nuts
2. 2

   Toast the pine nuts in a dry small pan over medium heat for 2-3 minutes, shaking often, until lightly golden and fragrant. Remove them immediately to a plate so they do not burn.

   20 g pine nuts
3. 3

   In a small bowl, stir together the basil pesto, lemon juice, olive oil, salt, and black pepper until loosened into a spoonable dressing. The lemon brightens the pesto and helps coat the zucchini evenly.

   60 g basil pesto15 ml lemon juice10 ml extra-virgin olive oil2 g fine salt1 g black pepper
4. 4

   Add the cherry tomatoes to the zucchini noodles and spoon over the pesto dressing. Toss gently for 30-60 seconds until everything is evenly coated. Avoid over-mixing, which can make the zucchini release too much water.

   400 g zucchini, spiralized into noodles120 g cherry tomatoes, halved60 g basil pesto15 ml lemon juice10 ml extra-virgin olive oil2 g fine salt1 g black pepper
5. 5

   Divide the salad between 2 plates or bowls. Finish with the toasted pine nuts and Parmesan, then serve immediately while the zucchini is still crisp and fresh.

   20 g pine nuts30 g Parmesan, shaved or finely grated

Origin & History

This salad is a modern Italian-inspired adaptation built around classic pesto alla Genovese, the basil sauce from Liguria traditionally served with pasta. Using zucchini noodles in place of pasta is a contemporary low-carb variation that keeps the familiar flavors of basil, pine nuts, Parmesan, and olive oil.