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Zucchini Noodles with Pesto Recipe

Zucchini Noodles with Pesto Recipe

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Prep Time 15 minutes
Course Dinner
Calories 300 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 cup  fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Optional: cherry tomatoes, additional grated Parmesan for garnish

Instructions
 

  • Prepare the Zucchini Noodles:
  • Use a spiralizer or a julienne peeler to create zucchini noodles (zoodles). If you prefer, you can also thinly slice the zucchinis into long, thin strips resembling noodles. Set aside in a colander to drain excess moisture.
  • Make the Pesto:
  • In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, and a pinch of salt and pepper.
  • Pulse the mixture until it becomes a coarse paste.
  • Add Olive Oil:
  • While the food processor is running, slowly drizzle in the extra-virgin olive oil. Continue blending until the pesto is well combined and has reached your desired consistency.
  • Taste and Adjust:
  • Taste the pesto and adjust the seasoning, adding more salt or pepper if needed.
  • Combine Zoodles and Pesto:
  • Gently squeeze the zucchini noodles in the colander to remove any excess moisture.
  • In a large mixing bowl, combine the zucchini noodles and the pesto. Toss until the zoodles are evenly coated with the pesto.
  • Optional Additions:
  • If desired, you can add halved cherry tomatoes to the zucchini noodles for extra color and flavor.
  • Serve:
  • Divide the zucchini noodles with pesto among serving plates.
  • Garnish with additional grated Parmesan cheese and extra basil leaves, if desired.

Nutrition

Calories: 300kcalCarbohydrates: 3gProtein: 5gFat: 30gFiber: 5g
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