Pesto Zoodles
Spiralized zucchini stands in for pasta here, tossed with a bright homemade pesto made from fresh basil, garlic, pine nuts, and olive oil. The whole dish comes together in under 20 minutes and stays light without sacrificing flavor. It's a good option when you want something fresh and herb-forward without turning on the stove for long.
Ingredients
- 3 medium zucchini Spiralized into noodles
- 1 cup fresh basil leaves Packed, organic preferred
- ¼ cup pine nuts Lightly toasted
- ¼ cup nutritional yeast
- 2 cloves garlic Minced
- ½ cup extra-virgin olive oil High-quality
- ½ teaspoon sea salt Or to taste
- ¼ teaspoon black pepper Freshly ground
- 1 tablespoon lemon juice Freshly squeezed
Instructions
- Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
- In a food processor, combine the basil leaves, toasted pine nuts, nutritional yeast, and minced garlic. Pulse until the mixture is finely chopped.
- With the processor running, gradually drizzle in the olive oil until the pesto reaches a smooth consistency.
- Season with sea salt and black pepper, then add the lemon juice. Blend briefly to incorporate.
- In a large mixing bowl, toss the zucchini noodles with the prepared pesto until evenly coated. Serve immediately to enjoy the full freshness of the dish.
Notes
For a nut-free pesto, substitute pine nuts with sunflower seeds. Refrigerate extra pesto for up to a week or freeze in ice cube trays for longer storage.
Nutrition
Calories: 336kcalCarbohydrates: 8gProtein: 5gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gSodium: 304mgPotassium: 519mgFiber: 3gSugar: 4gVitamin A: 614IUVitamin C: 29mgCalcium: 39mgIron: 2mg
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