RecipeCastle

The Zucchini Noodles I Make Every Week — Pesto in 15 Minutes

The Zucchini Noodles I Make Every Week — Pesto in 15 Minutes
Prep
15 min
Total
15 min
Serves
4
Calories
224 kcal
Carbs
7.00 g

Ingredients

  • 4 smallzucchini ((ends trimmed))
  • 2 cupsfresh basil leaves (packed)
  • 2 clovesgarlic
  • 1/3 cupextra-virgin olive oil
  • 2 teaspoonsfresh lemon juice
  • 1/4 cupfreshly grated Parmesan cheese
  • —Kosher salt ((to taste))
  • —freshly ground black pepper ((to taste))
  • —Cherry or grape tomatoes ((optional))

Instructions

  1. 1

    Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

  2. 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.

  3. 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.

  4. 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.