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Zucchini Noodles with Pesto
Fresh zucchini noodles tossed in homemade basil pesto - light, fresh, and satisfying.
Nutrition per Serving
4g
Net Carbs
6g
Protein
22g
Fat
245
Calories
Ingredients
- 4 medium zucchini
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup parmesan cheese, grated
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes, halved (optional)
- Additional parmesan for serving
Instructions
- 1 Make pesto: Blend basil, pine nuts, parmesan, and garlic in a food processor.
- 2 With processor running, slowly drizzle in olive oil until smooth.
- 3 Season pesto with salt and pepper to taste.
- 4 Spiralize zucchini into noodles using a spiralizer or vegetable peeler.
- 5 Heat a large pan over medium heat. Add zucchini noodles and sauté for 2-3 minutes.
- 6 Remove from heat (don't overcook or they'll get mushy).
- 7 Toss warm zoodles with pesto until well coated.
- 8 Top with cherry tomatoes and extra parmesan.
💡 Pro Tips
- Salt and drain zucchini noodles for 10 minutes to remove excess moisture
- Pesto can be made ahead and stored in the fridge for up to a week
- Add grilled chicken or shrimp for extra protein