Zucchini Noodles with Basil Pesto Recipe

Prep time: 15 minutes

Total time: 15 minutes

Serves: 2

Ingredients

Zucchini Noodles

1 large zucchini (yields about 2 cups of zoodles)

1/2 cup cherry tomatoes, quartered

Basil Pesto Sauce

2 cups fresh basil leaves

1/2 cup freshly grated Parmesan cheese (or vegan Parmesan)

1/2 cup walnuts, pecans, toasted sunflower seeds, or pine nuts

2 garlic cloves

1 teaspoon red pepper flakes

1 tablespoon lemon juice

3/4 cup extra virgin olive oil

Salt and pepper to taste

For Garnish

Extra Parmesan cheese

Fresh basil leaves

Red pepper flakes

Directions

1. Trim the ends of the zucchini and use a spiralizer or spiral grater to create noodles. Set them aside.
2. In a food processor, combine basil leaves, walnuts, garlic, red pepper flakes, and lemon juice. Pulse until finely chopped. Slowly add olive oil while the processor is running. Once combined, add the Parmesan cheese and pulse again until smooth.
3. Add salt and pepper to taste.
4. Coat the zucchini noodles with the basil pesto and serve immediately.
5. Garnish with extra Parmesan, red pepper flakes, and fresh basil, if desired.

Notes

1. If you'd prefer to cook the zucchini noodles, heat a skillet and sauté the zoodles on medium-low heat for about a minute.
2. Vegan Option: Replace Parmesan cheese with 1/2 cup of finely chopped sweet onion for a plant-based version.

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