Pesto Zucchini Noodles
Pesto zoodles offer a delightful twist to traditional pasta dishes by replacing wheat-based noodles with zucchini spirals. This vibrant and nutritious creation combines the freshness of zucchini with the vibrant flavors of homemade pesto sauce. With its low-carb and gluten-free nature, pesto zoodles are an excellent option for those seeking a lighter and healthier alternative to pasta.
Ingredients
- 3-4 medium zucchinis
- 1 cup basil leaves
- ¼ cup pine nuts
- 2 cloves garlic
- ¼ cup olive oil
- salt and pepper to taste
- parmesan cheese shavings (optional)
Instructions
- Start by making the pesto sauce. In a food processor or blender, combine the basil leaves, pine nuts and garlic. Pulse until the ingredients are finely chopped.
- With the food processor still running, slowly drizzle in the olive oil until the mixture is well combined and forms a smooth sauce. Season with salt and pepper to taste.
- Next, prepare the zucchini noodles. You can use a spiralizer or like me a julienne grater to cut the zucchini into long, thin strips resembling noodles.
- Heat a large skillet over medium heat and add a little olive oil. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until they are just tender.
- Remove the skillet from heat and add the pesto sauce to the zucchini noodles. Toss well to coat the zoodles evenly.
- Serve the pesto zoodles immediately as a light and flavorful dish. You can top them with Parmesan cheese shavings if desired
