Description

A light and healthy dish featuring spiralized zucchini noodles tossed in a flavorful homemade pesto sauce. Perfect as a low-carb, gluten-free alternative to traditional pasta.

Ingredients

4 medium zucchinis, spiralized
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
2 cloves garlic
1/3 cup olive oil
Salt, to taste
Black pepper, to taste
1 tbsp lemon juice (optional)

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Instructions

Spiralize the zucchinis into noodle shapes and set aside.
In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and lemon juice if using. Pulse until finely chopped.
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Season the pesto with salt and pepper to taste.
In a large skillet over medium heat, sauté the zucchini noodles for 2-3 minutes until just tender.
Remove from heat and toss with the prepared pesto sauce until evenly coated.
Serve immediately, garnished with extra Parmesan or basil if desired.

Notes

Do not overcook the zucchini noodles to avoid sogginess.
Pesto can be made ahead and stored in the refrigerator for up to 5 days.
You can substitute pine nuts with walnuts or almonds if preferred.