Description
A light and healthy dish featuring zucchini noodles tossed in a fresh pesto sauce.
Ingredients
Scale
- 3 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis into noodles and set aside.
- In a food processor, blend basil, pine nuts, Parmesan, and garlic until smooth.
- Slowly drizzle in olive oil while blending until the pesto reaches your desired consistency.
- Season the pesto with salt and pepper.
- Toss the zucchini noodles with the pesto sauce until evenly coated.
- Serve immediately.
Notes
- Use a spiralizer or julienne peeler for the zucchini noodles.
- For a nut-free version, replace pine nuts with sunflower seeds.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: zucchini noodles, pesto sauce, healthy, vegetarian, Italian