Fresh Pesto Zucchini Noodles
Tender ribbons of spiralized zucchini tossed in a fresh, garlicky basil pesto. Bright, herbaceous, and satisfying without weighing you down — a light green reset for a heavy winter.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine Italian
- 4 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese or nutritional yeast
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
- Cherry tomatoes, halved, for garnish optional
In a food processor, combine the basil, Parmesan, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped, then, with the processor running, slowly add the olive oil until smooth. Taste and adjust the seasoning.
In a large skillet over medium heat, add the spiralized zucchini noodles and sauté 2-3 minutes, until just tender but still al dente.
Remove the skillet from the heat and add the pesto to the noodles, tossing until well coated.
Plate the noodles and top with halved cherry tomatoes if desired. Enjoy immediately.