Zucchini Noodles with Pesto

Name: Zucchini Noodles with Pesto
Total time: 30 min
Ingredients: 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

www.twopeasandtheirpod.com

Your recipes

Total: 30

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

4 small zucchini ends trimmed2 cups packed fresh basil leaves2 cloves garlic1/3 cup extra-virgin olive oil2 teaspoons fresh lemon juice1/4 cup freshly grated Parmesan cheeseKosher salt and freshly ground black pepper to tasteCherry or grape tomatoes optional

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.