Zucchini Noodles With Pesto

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"I got this from our local Farmers Market. It sounds delicious."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (162.8 g)
  • Calories 259.1
  • Total Fat - 25.3 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 4 mg
  • Sodium - 61.6 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.3 g
  • Protein - 4.9 g
  • Calcium - 107.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.1 mg

Step 1

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

Step 2

Combine the basil, pine nuts, 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

Garnish with toasted pine nuts and Parmesan cheese.

Step 5

Note: If you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and saute them up over medium heat. It only takes a few minutes*

TO TOAST THE PINE NUTS


Step 6

Heat small skillet over medium heat and add 1/2 cup pine nuts to dry pan. Stir constantly to minimize over browning. When golden brown, the are done. It only takes a few moments, and pine nuts burn easily so watch closely.

Tips & Variations


No special items needed.

Related

artandkitchen

Super delicious! I tautened some garlic with some pepper strips and zucchini strips. When softened I serve it with the pesto addition and topped with cheese, pine nuts and a few basil leaves. We enjoyed this warm as starter, but it could be served cold as well (with previous frying or not). Thanks a lot for posting this delish! Looking forward to make this again.

review by:
(11 Apr 2017)