Ingredients
– 4 small zucchini, ends trimmed
– 2 cups packed fresh basil leaves
– 2 cloves garlic
– 1/3 cup extra-virgin olive oil
– 2 teaspoons fresh lemon juice
– 1/4 cup freshly grated Parmesan cheese
– Kosher salt to taste
– freshly ground black pepper to taste
– Cherry or grape tomatoes (optional)
Instructions
1-Wash and trim the zucchinis, then slice into noodles using a julienne peeler or mandoline.
2-In a food processor, pulse the basil leaves and garlic until coarsely chopped, then slowly add the olive oil while processing.
3-Add the lemon juice and Parmesan cheese, pulsing until blended, and season with salt and pepper.
4-Toss the zucchini noodles with the pesto until evenly coated, and top with cherry or grape tomatoes if you like.
5-Serve right away, or sauté the noodles for 1-2 minutes if you prefer them warm, but don’t overcook to keep them from getting mushy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Use a julienne peeler or mandoline to easily prepare uniform zucchini noodles.
🔥 Sautéing the noodles briefly warms the dish without sacrificing texture.
❄️ Leftover zucchini noodles are great cold, making this ideal for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: Raw and Light Sauté
- Cuisine: Italian-inspired
- Diet: Gluten-Free, Low-Carb, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 224
- Sugar: 5 g
- Sodium: 112 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg