Healthy Recipes

Vegan Zucchini Noodles with Pesto

healthy food recipe

|Vegan Zucchini Noodles with Pesto&n=&g=|4 small zucchini ends trimmed|2 cups packed fresh basil leaves|2 cloves garlic 1/3 cup extra-virgin olive oil|2 teaspoons fresh lemon juice|1/4 cup freshly grated Parmesan cheese|Kosher salt and freshly ground black pepper to taste|Pine nuts 1 tbsp, toasted|Cherry or grape tomatoes (optional)
|Use a julienne peeler or mandoline to slice the zucchini into noodles. (Or slice the zucchini into noodles so it looks like noodles). You can enjoy the raw noodles with Pesto raw, but if you want to cook them, just add the zucchini pesto noodles to a skillet and sautéthem up over medium heat. It only takes 1-2 minutes.
Don’t over cook the zucchini noodles or they will be soft and mushy.

|Make the fresh Pesto

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 of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

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