Pecan Pesto Zoodles with Bacon and Roasted Tomatoes
Pecan pesto zoodles with bacon and roasted tomatoes make the ultimate easy week night dinner! Gluten-free, dairy-free and vegan friendly without the bacon!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 8 servings
- 1 cup fresh basil
- 1 cup fresh lemon balm you can also replace this with more basil
- 1/2 cup pecans
- 2 cloves garlic minced
- 1/2 cup oil olive oil, avocado oil, etc.
- 1/2 tsp salt
- 1 cup cherry tomatoes
- 1 tbsp oil
- 4-6 pieces of bacon depending on how much you like bacon really
- 4 large zucchini
Preheat oven to 400 degrees F. Place whole cherry tomatoes on a sheet pan covered with foil. Drizzle 1 tbsp of oil over the tomatoes and sprinkle with a pinch of salt and pepper. Roast for 10-15 minutes, until tomatoes blister and start to burst. Set aside.
Cook bacon in a large skillet until it is crispy. Let sit on a plate lined with paper towel to soak up the fat and crumble or cut into 1/2 inch pieces depending on your liking.
To make the pesto, add basil, lemon balm, pecans and garlic to a food processor. Stream in oil and season with salt.
Use a vegetable spiralizer to cut the zucchini into noodles. You can leave the zucchini noodles raw, or you can also cook them. To cook, just place them in a large skillet over medium heat with a little bit of oil and cook for 2-3 minutes until slightly soft.
To assemble, toss zucchini noodles in pesto. Sprinkle with bacon and roasted tomatoes. Serve.
Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.