7
3 medium zucchinis
1 cup fresh basil leaves
1/4 cup pine nuts (or walnuts)
1/3 cup grated Parmesan cheese
2 cloves garlic
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
Salt & pepper to taste
Cherry tomatoes (optional, for garnish)
Red pepper flakes (optional, for spice)
Prepare zucchini noodles:
- Use a spiralizer or vegetable peeler to cut the zucchini into long noodles.
- Place on a paper towel and lightly sprinkle with salt to remove any moisture. Let rest for 10 minutes, then pat dry.
Prepare the pesto:
- Combine the basil leaves, pine nuts, Parmesan cheese, garlic, and lemon juice in a food processor.
- Grind until coarsely ground.
- Gradually stir in the olive oil until smooth and creamy.
- Season with salt and pepper.
Cook the zoodles (optional):
- If you prefer warm noodles, heat a pan over medium heat.
- Add the zucchini noodles and sauté for 1–2 minutes until tender (do not overcook, or they will become mushy).
To assemble and serve:
- Toss the zucchini noodles with the pesto until evenly coated.
- Garnish with cherry tomatoes, additional Parmesan cheese, or red pepper flakes, if desired.
- For a more intense flavor, lightly toast the nuts before preparing the pesto.
- For more protein, sprinkle grilled chicken or shrimp on top.
