This Pesto Zoodles with Burrata Cheese and Basil is top. TOP! It’s so flavorful, fresh, light, easy, comforting, and one hundred and ten percent delicious!
One thing I must say, though, for all of my strict Paleo followers: this recipe is not fully Paleo.
It’s the burrata cheese that makes it non-Paleo. But hey, omit this ingredient (maybe even sub the burrata cheese with your favorite non-dairy cheese) and you’ve got yourself a Paleo approved recipe. Easy peasy. And still amazing. However, if you deal okay with dairy and if your body doesn’t react negatively to cheese, then, keep the cheese. It adds creaminess and goodness to the recipe.
I love me a good Italian inspired recipe. Like really, is there anything better than Italian food? Nope. Italian food triumphs alllllll the foods.
In fact, this particular recipe was completely inspired by a dish my husband and I enjoyed on our trip to Italy this past summer. We ordered this gem in Positano, on the Amalfi Coast, and we loved it so much we went back to the same restaurant twice for the same meal. When we find something we love, we stick to it, and we stick to it hard haha.
Which is why I had to make this recipe at home. We couldn’t just say goodbye to this dish the moment we left Positano. So I took a close look at the dish there and a close look at the pictures I took of it, and then hoped for the best when buying all the ingredients to prepare it.
I am very proud and happy to report that it turned out almost EXACT to our beloved Positano dish. We inhaled my version of it, too, and I made it on repeat for us for the next following days. Because, like I said, we are peoples who stick to what we love.
The recipe makes for a really pretty dish too. Just look at these colors. Bright red. Deep green. Pure white. Ahhh! Talk about a work of art. Nature is a beauty, isn’t it? And apart from it being pretty, nature can also taste good. Thank you, God! You are perfect.
This Pesto Zoodles with Burrata Cheese and Basil recipe is:
- Gluten free
- Grain free
- Easy to make
- Quick to make
Watch my Pesto Zoodles with Burrata Cheese and Basil Video (53 sec):
- 4 zucchinis, peeled
- 3 tbsp extra virgin olive oil
- Paleo pesto
- ½ tsp oregano
- Sea salt and freshly ground black pepper, to taste
- Cherry tomatoes
- Basil leaves, to garnish
- Optional: Burrata cheese
- Use a spiralizer to noodle your zucchinis. Set aside.
- Place a skillet over medium heat and add olive oil; add in zoodles and cook until al-dente (slightly soft, about 3 minutes); add oregano and seasoning [I](salt and pepper) [/i]to taste.
- Add in the pesto and stir to distribute. Transfer zoodles to plates, top with cherry tomatoes, fresh basil, burrata and extra seasoning if desired. Enjoy!