Zucchini Noodles with Pesto Easy and Tasty Recipe

Ingredients

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 0.5 cup pine nuts, toasted
• 0.5 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 0.33 cup extra-virgin olive oil
• 1 unit Juice of 1 lemon
• 1 to taste Salt
• 1 to taste Pepper
• 1 cup cherry tomatoes, halved
• 1 to taste Red pepper flakes (optional)

Instructions

1. Prepare Zucchini Noodles: Using a spiralizer, create zucchini noodles (zoodles). If you don't have a spiralizer, a julienne peeler can work. Place the zoodles in a colander, sprinkle with salt, and let them sit for about 15 minutes to release excess moisture.
2. Make the Pesto: In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, garlic, and lemon juice. Pulse until finely chopped.
3. Emulsify: While the processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth. Add salt and pepper to taste.
4. Cook Zoodles: In a large skillet, heat a bit of olive oil over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes until just tender but still al dente.
5. Combine: Remove skillet from heat. Pour the pesto sauce over the sautéed zoodles and toss gently to coat all the noodles thoroughly.
6. Serve and Garnish: Plate the pesto zoodles and top with halved cherry tomatoes for freshness. Sprinkle with extra Parmesan and add red pepper flakes if desired.