Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: American
Keyword: zucchini noodles
Servings: 4
Calories: 224kcal
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Ingredients
4small zucchiniends trimmed
2cupspacked fresh basil leaves
2clovesgarlic
1/3cupextra-virgin olive oil
2teaspoonsfresh lemon juice
1/4cupfreshly grated Parmesan cheese
Kosher salt and freshly ground black pepperto taste
Cherry or grape tomatoesoptional
Instructions
Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.