Zucchini Noodles with Pesto Recipe
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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