Ingredients
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- 4 medium zucchinis, spiralized into noodles
- 1 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved for garnish (optional)
Instructions
- Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, salt, and pepper. Pulse until combined, then slowly drizzle in olive oil while blending until smooth.
- Prepare the Zucchini Noodles: Heat a large skillet over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until just tender. Be careful not to overcook them.
- Combine: Remove the skillet from heat and toss the zucchini noodles with the pesto until evenly coated.
- Serve: Plate the zucchini noodles and garnish with halved cherry tomatoes if desired. Enjoy immediately!
Notes
- Substitutions: Use walnuts or sunflower seeds for the pesto.
- Storage: Best eaten fresh, but can be stored for 1 day
- Prep Time: 10
- Cook Time: 5
Nutrition
- Serving Size: 4
- Calories: 220kcal
- Fat: 18g
- Carbohydrates: 10g
- Protein: 5g