If you're looking for a light, fresh, and flavorful dish, zucchini spaghetti with sun-dried tomato pesto is the perfect choice. This dish combines the freshness of crunchy zucchini with the richness of homemade pesto, creating an explosion of Mediterranean flavors. It's quick and easy to make, ideal for those who want a tasty and healthy meal without sacrificing the pleasure of good food.

How to Make Sun-Dried Tomato Pesto

To make a delicious and creamy sun-dried tomato pesto, start by placing the sun-dried tomatoes, cashews, coarse salt, Parmesan cheese, and a drizzle of extra virgin olive oil in a blender. Blend these ingredients until smooth. Then, add the fresh basil and a little water to achieve the desired consistency. Blend again until the pesto is creamy and fragrant.

Preparation

Meanwhile, wash the zucchini and cut them into strips. This technique not only makes the dish more interesting, but also makes it lighter. Heat two tablespoons of extra virgin olive oil in a nonstick pan. Add the garlic and chili pepper and sauté until golden and aromatic. Add the zucchini spaghetti and cook for a few minutes. Add the halved olives to enrich the flavor of the dish. Mix well and let it absorb the flavors.

Plating

Once the zucchini spaghetti is cooked through, remove it from the heat and serve. Finish the dish with two tablespoons of basil pesto and a drizzle of extra virgin olive oil. This dish is ideal for a healthy and tasty dinner, rich in nutrients and fresh flavors. (Recipe created in collaboration with Laura “ladfoodie”)