ZUCCHINI NOODLES WITH PESTO SAUCE

ZUCCHINI NOODLES WITH PESTO SAUCE

5 from 3 votes

Hey there, friend! So, you want to whip up something delicious and healthy tonight? How about Zucchini Noodles with Pesto Sauce? Oh yes, it’s as tasty as it sounds. Stick with me, and we’ll cook up this dish together. I’m sharing my mom’s favorite recipe with a twist. You in? Let’s get started!

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Prep Time 15

Cook Time 10

Total Time 25

Course: Appetizer, Side Dish, Snack

Calories: 650

Ingredients Method Notes

Ingredients

4 medium zucchinis or about 2 pounds (0.9 kg if you’re into metrics)
Olive oil just a tablespoon (15 ml), but who’s measuring?
THE PESTO SAUCE YUM!:
A big handful of fresh basil leaves roughly 2 cups (480 ml)
Half a cup of grated Parmesan cheese 120 ml, the good stuff!
Olive oil another half cup (120 ml)
Pine nuts about 1/3 cup (80 ml), but a little more won’t hurt
3 garlic cloves the bigger, the better
Salt and pepper just sprinkle to your taste

Method

Noodling the Zucchini: Grab those zucchinis, wash ’em, spiralize ’em. Set ’em aside.
Pesto Magic: Basil, Parmesan, olive oil, pine nuts, garlic in the processor. Blend, taste, season. Keep tasting, it’s half the fun.
The Big Cook: Your pan, olive oil, zucchini noodles. 3-4 minutes. Add pesto. 2 more minutes. Smells great, doesn’t it?
Plating Time: Your best plates, Zucchini Noodles with Pesto Sauce, some extra Parmesan. Done and done.

Notes

Don’t go crazy cooking the noodles. Soggy = No good.
Extra pesto? Fridge it, use it, love it.
Cream? Just a touch if you want a richer sauce.