Zucchini Noodles with Pesto

Zucchini Noodles with Pesto is a delightful and refreshing dish that swaps traditional pasta for spiralized zucchini, offering a lighter and nutritious alternative packed with flavor from a homemade basil pesto. This low-carb meal is perfect for those looking to enjoy a healthy and satisfying meal without sacrificing taste.

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

4 medium zucchinis

2 cups fresh basil leaves

1/2 cup grated Parmesan cheese

1/3 cup pine nuts

2 cloves garlic

1/2 cup olive oil

Salt to taste

Pepper to taste

1 lemon, juiced

Instructions

1. Spiralize the zucchinis into noodles and set aside.

2. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the mixture is finely chopped.

3. With the processor running, slowly add olive oil until the pesto is smooth and creamy.

4. Season the pesto with salt, pepper, and lemon juice to taste.

5. In a large bowl, toss the zucchini noodles with the pesto until evenly coated.

6. Serve immediately or chill slightly for a refreshing cold dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

To reheat, gently warm the zucchini noodles in a skillet over low heat until just heated through, being careful not to overcook.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.