Pesto Potato Noodles

Serving 2 people

25 min


  • basil leaves approx. 3 cups fresh basil leaves
  • cherry tomatoes 1 cup cherry tomatoes, cut in half
  • extra virgin olive oil 1/3-1/2 cup extra virgin olive oil
  • garlic cloves 2 tablespoons extra virgin olive oil
  • parmesan cheese 2 garlic cloves, peeled
  • pesto sauce 1/4 cup fresh grated Parmesan cheese
  • pine nuts pesto sauce
  • russet potatoes 3 tablespoons pine nuts
  • salt 2 medium russet potatoes, spiralized
  • salt to taste
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How to make it

  1. Make the pesto sauce.
  2. Add the basil, 1/3 cup olive oil, pine nuts, garlic cloves, and the Parmesan to the bowl of a food processor. Blend until smooth.
  3. Add more olive oil if needed to thin out the sauce. Season with salt and set aside.Make the noodles. In a non-stick skillet over medium heat, heat the olive oil.
  4. Add the potato noodles, season with salt, and toss to coat in the oil. Cook the noodles for about 5 minutes until they start to turn lightly golden, tossing the noodles occasionally. Cover the pan and cook for another 5 minutes or until the potato noodles are tender.
  5. Add in the cherry tomatoes and saute for 1 minute. Then, stir in the pesto sauce until the noodles are well-coated in the sauce.
  6. Serve.