Zucchini Noodles with Pesto: 5 Reasons You’ll Love Them
A healthy dish featuring spiralized zucchini tossed in homemade pesto.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Raw
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 2 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis to create noodles.
- In a food processor, combine basil, pine nuts, Parmesan, and garlic.
- Blend while slowly adding olive oil until smooth.
- Season pesto with salt and pepper.
- Toss zucchini noodles with pesto until coated.
- Serve immediately.
Notes
- For a vegan option, omit Parmesan or use a substitute.
- Adjust pesto ingredients to taste.
- Store leftover pesto in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg