Fresh Zucchini Noodles with Basil Pesto

Quick Summary

A simple, low-carb meal featuring raw or lightly sautéed zucchini ribbons tossed in a homemade garlic-basil pesto. It serves as a perfect light dinner or an energizing lunch.

Ingredients

Step-by-Step Method

1. 1. Blend the basil, toasted pine nuts, garlic, and Parmesan in a food processor until coarsely chopped.
2. 2. With the motor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified.
3. 3. Use a spiralizer to turn the zucchinis into long, noodle-like strands.
4. 4. Toss the zucchini noodles with the pesto in a large bowl. Serve immediately for a crisp texture, or sauté for 2 minutes if you prefer them soft.

Nutrition Snapshot

FAQ

Can I make this vegan?

Yes, simply replace the Parmesan with 2 tablespoons of nutritional yeast.

How do I store leftovers?

Store in an airtight container for up to 24 hours. Because zucchini releases water, it is best enjoyed fresh.

Do I need a spiralizer?

No. You can use a standard vegetable peeler to create wide ribbons.