A simple, low-carb summer dish.

Serves: 3-4



4 medium zucchinis

2 handfuls arugula

2 heirloom tomatoes

½ cup kalamata olives, sliced

¼ cup pine nuts, toasted

3 tablespoons olive oil

3-4 large spoonfuls pesto (see recipe below)

herbes de provence

red chili flakes (optional)



  1. Fill a small pot with 1 inch of water and bring to a boil.
  2. Twist the zucchini through a vegetable spiralizer into the pot, secure the lid, and steam for 2-3 minutes until the zucchini noodles are tender but not soggy.
  3. Remove the pot from the heat and strain the noodles.
  4. In a separate saucepan, heat the olive oil and add the zucchini noodles. Sauté for 10-12 minutes, stirring occasionally.
  5. Dice the tomatoes and add them to the saucepan, allowing them to simmer for 5 minutes.
  6. Stir in the fresh pesto and herbes de provence and let the dish simmer for several more minutes before serving.
  7. Garnish the noodles with toasted pine nuts, fresh arugula, salt, pepper, and red chili flakes.


Pesto Ingredients

1 bunch basil (about 2 cups packed)

1 bunch parsley

3 garlic cloves

½ cup walnuts, toasted

¾ cup olive oil

salt and pepper, to taste



  1. Rinse the basil and parsley, then pluck the leaves and discard the stems (or set aside for a soup broth).
  2. Toast the walnuts in a skillet until crunchy, about 2-3 minutes. Be careful not to burn them.
  3. Place all items in a blender and pulse until smooth.
  4. If you prefer a thinner pesto, add more olive oil until you’ve reached the desired consistency.
  5. Store the pesto in an airtight container in the refrigerator for up to 1 week or in your freezer for up to 3 months.