Zucchini Noodles Pesto

🛒 Ingredients

• Zucchini 300 g · 51 kcal
• Fresh basil leaves 30 g · 8 kcal
• Pine nuts 15 g · 100 kcal
• Parmesan cheese, grated 15 g · 60 kcal
• Garlic clove 3 g · 4 kcal
• Extra virgin olive oil 30 g · 265 kcal
• Lemon juice 15 g · 4 kcal

👨‍🍳 Instructions

1. Wash zucchini thoroughly and use a spiralizer to create thin noodles; if you don't have one, use a vegetable peeler to make wide ribbons, then cut them into thinner strips.
2. For the pesto, combine fresh basil leaves, pine nuts, grated Parmesan cheese, garlic clove, and a pinch of salt and pepper in a food processor or mortar.
3. Gradually drizzle in the extra virgin olive oil while blending until a smooth, bright green pesto forms; add lemon juice for freshness if desired.
4. Place the zucchini noodles in a large bowl and add the prepared pesto; toss gently to coat all the noodles evenly.
5. Serve immediately, optionally garnished with extra pine nuts, grated Parmesan, or a few fresh basil leaves.