Pesto Zucchini Pasta

local_grocery_store Ingredients

• 4 Zucchini, spiralized
• 2 cups Basil leaves, packed
• 2 Garlic cloves, minced
• 1/4 cup Pine nuts, toasted
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Olive oil
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.In a food processor, combine the basil leaves, garlic cloves, pine nuts, and Parmesan cheese. Pulse until coarsely chopped.
2. 2.With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
3. 3.In a large skillet, heat some olive oil over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until tender.
4. 4.Add the pesto sauce to the skillet and toss to coat the zucchini noodles evenly. Cook for an additional 1-2 minutes until heated through.
5. 5.Serve the Pesto Zucchini Pasta hot and garnish with extra Parmesan cheese and fresh basil leaves, if desired.

lightbulb_outline Tips

• chevron_rightIf you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini instead.
• chevron_rightFeel free to add some cherry tomatoes or grilled chicken for extra flavor and protein.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 2 days.