Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

A delicious gluten free recipe, definitely a healthy option as an appetizer or side dish.
4.5 from 4 votes
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Olive Oil
Servings 4 people

Ingredients
 
 

  • 4 small zucchini ends trimmed
  • 2 cups basil leaves (packed fresh)
  • 2 cloves garlic (Flora Garlic Whole in Water)
  • 1/3 cup olive oil (Flora Organic Extra Virgin Olive Oil)
  • 2 tsp fresh lemon juice
  • 1/4 cup Parmesan cheese (Freshly Grated)
  • Kosher salt and freshly ground black pepper to taste
  • Cherry or grape tomatoes (optional)

Instructions
 

  • Use a julienne peeler or mandoline to slice the zucchini into noodles.
  • Set aside.
  • 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.
  • Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using.
  • Serve at room temperature or chilled.

Notes

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.

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