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Zucchini Noodles with Pesto
Created by: Howcan Team
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/2 cup pine nuts, and 3 cloves of garlic. Pulse until finely chopped.
- With the food processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until just tender.
- Add the homemade pesto to the skillet with the zucchini noodles and toss to coat evenly. Cook for an additional 1-2 minutes to warm the pesto.
- Remove from heat and divide the zucchini noodles with pesto among serving plates. Serve immediately and enjoy!
Zucchini noodles with pesto, also known as zoodles, have become a popular low-carb alternative to traditional pasta. This dish originated in Italy, where chefs in the Liguria region first combined fresh zucchini noodles with vibrant, herbaceous pesto sauce. The dish quickly gained popularity for its light, refreshing flavors and health-conscious appeal. Today, it's a staple on the menus of many Italian restaurants, especially those in the coastal regions where fresh zucchini and basil are abundant. The key to a perfect zucchini noodles with pesto dish lies in the quality of the ingredients - ripe zucchinis, fragrant basil, pine nuts, and a good quality olive oil. For a twist, some chefs also add sun-dried tomatoes or grilled chicken to enhance the flavors. For the best version of this dish, head to the trattorias of Liguria, where you can savor the authentic flavors of this classic Italian creation.
20 min
4
250 calories
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