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The Zucchini Noodles I Make Every Week - Ready in 15 Minutes

The Zucchini Noodles I Make Every Week - Ready in 15 Minutes
Prep
15 min
Total
15 min
Serves
4
Calories
224 kcal
Carbs
7.00 g

Ingredients

  • 4 smallzucchini ((ends trimmed))
  • 2 cupsfresh basil leaves
  • 2 clovesgarlic
  • 1/3 cupextra-virgin olive oil
  • 2 teaspoonsfresh lemon juice
  • 1/4 cupParmesan cheese ((freshly grated))
  • —Kosher salt and black pepper ((to taste))
  • —Cherry or grape tomatoes ((optional))

Instructions

  1. 1

    Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

  2. 2

    Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

  3. 3

    Combine the zucchini noodles and pesto. Toss until well coated. Top with tomatoes if using. Serve at room temperature or chilled.

  4. 4

    If you want to cook the zucchini noodles, add them to a skillet and sauté over medium heat for a few minutes.