Zucchini Noodles with Pesto
A light, healthy, and vibrant summer dish made with spiralized zucchini noodles tossed in fresh homemade basil pesto. Perfect for a quick, low-carb meal!
Equipment
- - Spiralizer or vegetable peeler
- - Food processor or blender
- - Large skillet
- - Mixing bowl
- - Paper towels (for drying zucchini noodles)
- - Measuring cups and spoons
- - Knife and cutting board (for trimming zucchini and halving cherry tomatoes)
Ingredients
- - 4 medium zucchinis spiralized into noodles
- - 2 cups fresh basil leaves
- - ½ cup toasted pine nuts
- - 2 tablespoons fresh lemon juice
- - 1 small garlic clove
- - ¼ teaspoon sea salt
- - ½ cup extra virgin olive oil
- - ¼ cup grated Parmesan cheese optional for vegan version: nutritional yeast
- - 1 cup cherry tomatoes halved, for garnish
- - Salt and pepper to taste
Instructions
- **Prepare Zucchini Noodles:**
- - Wash and trim the ends of the zucchinis.
- - Use a spiralizer or vegetable peeler to create zucchini noodles.
- - Pat the noodles dry with paper towels to remove excess moisture.
- **Make Pesto:**
- - In a food processor or blender, combine basil, toasted pine nuts, garlic, lemon juice, and sea salt.
- - Pulse until finely chopped.
- - Slowly drizzle in olive oil while blending until smooth.
- - Stir in Parmesan cheese or nutritional yeast (if using).
- **Cook Zucchini Noodles:**
- - Heat a large skillet over medium heat. Add a drizzle of olive oil.
- - Sauté zucchini noodles for 2-3 minutes until just tender (avoid overcooking).
- - Remove from heat and toss with pesto sauce.
- **Serve:**
- - Divide zucchini noodles into serving bowls.
- - Top with halved cherry tomatoes and an extra sprinkle of Parmesan or nutritional yeast.
- - Season with salt and pepper to taste.