Basil Pesto Zucchini Noodles offers a fresh and vibrant twist on a classic dish, replacing traditional pasta with low-carb zucchini noodles. This recipe provides a gluten-free alternative, combining the aromatic flavors of basil and garlic with the crisp texture of zucchini. It’s an easy-to-prepare meal, ideal for anyone wanting to incorporate more vegetables into their diet. Whether following a vegan, vegetarian, or keto lifestyle, these zucchini noodles will be a delightful addition to the menu.

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup pine nuts, toasted
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 4 medium zucchinis, spiralized

Instructions

1. In a small pan, sauté garlic with a small amount of olive oil over medium heat until fragrant, about 2 minutes.
2. In a food processor, combine basil, pine nuts, sautéed garlic, and olive oil. Blend until smooth.
3. Add grated Parmesan cheese to the mixture and blend until well combined.
4. In a large pan, sauté spiralized zucchini noodles over medium heat for 3-5 minutes until tender but not mushy.
5. Remove zucchini noodles from heat and immediately toss with the prepared pesto sauce until evenly coated.
6. Plate the noodles while warm.

Keywords: Vegetable, Nutty, Herbal

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