Zucchini Noodles with Pesto (Print Version)
# Ingredients:
→ For Zoodles
01 -
2 medium zucchinis
02 -
1 cup cherry tomatoes, halved
→ For Pesto
03 -
1 cup fresh basil leaves
04 -
1/4 cup pine nuts
05 -
1/4 cup grated Parmesan cheese
06 -
2 cloves garlic
07 -
1/3 cup olive oil
08 -
Salt and pepper to taste
# Instructions:
01 -
Using a spiralizer, create noodles from the zucchinis. Set aside.
02 -
In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. Gradually add olive oil while processing until smooth. Season with salt and pepper.
03 -
In a large skillet over medium heat, add the zucchini noodles. Cook for 2-3 minutes until slightly softened. Remove from heat and toss with the pesto until well coated.
04 -
Gently fold in the halved cherry tomatoes to the zoodle mixture.
05 -
Plate the zucchini noodles and drizzle with extra olive oil if desired.
# Notes:
01 -
For best results, don't overcook the zucchini noodles as they can become mushy.
02 -
The pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.