Zucchini Noodles with Pesto
Total Time
15 mins
Prep Time
15 mins
Rating
4.65 out of 5 stars
(31)
Ingredients
4
- 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 and freshly ground black pepper to taste
- Cherry or grape tomatoes optional
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Preparation
Step 1
Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
Step 2
Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
Step 3
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Step 4
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
Step 5
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Chef's notes
These zucchini noodles are good cold or hot. They are also great for packing up for a summer picnic.
