Zucchini noodles are tossed in a vibrant basil pesto, topped with Parmesan and toasted pine nuts for a fresh, quick meal.
# Ingredients:
→ Zucchini Noodles
01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/8 teaspoon freshly ground black pepper
→ Basil Pesto
05 - 2 cups fresh basil leaves, packed
06 - 1/4 cup pine nuts (or walnuts)
07 - 1/3 cup grated Parmesan cheese
08 - 2 cloves garlic
09 - 1/3 cup extra virgin olive oil
10 - 1 tablespoon lemon juice
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
→ Garnish
13 - 2 tablespoons toasted pine nuts
14 - Extra grated Parmesan cheese
15 - Fresh basil leaves
# Directions:
01 - Spiralize both zucchinis and pat them dry with paper towels to remove excess moisture.
02 - Combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until coarsely chopped.
03 - With the food processor running, slowly stream in the extra virgin olive oil and lemon juice until a smooth paste forms. Season with salt and pepper.
04 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spiralized zucchini, salt, and pepper. Sauté for 2 to 3 minutes until the noodles are just tender but retain a slight crispness.
05 - Remove the skillet from the heat. Add the prepared pesto to the zucchini noodles and toss gently until evenly coated.
06 - Divide the zucchini noodle and pesto mixture between plates. Garnish with toasted pine nuts, additional grated Parmesan cheese, and fresh basil leaves, if desired. Serve immediately.
