Zucchini Noodles with Pesto

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4 medium zucchini

1 cup fresh basil leaves, packed

1/4 cup pine nuts

2 cloves garlic

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Cherry tomatoes for garnish (optional)


Make the zucchini noodles (also known as “zoodles”) using a spiralizer or a vegetable peeler. If you’re using a vegetable peeler, you can create long, flat noodles. Set the zoodles aside.

In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.

While the food processor is running, slowly add the olive oil in a steady stream. Continue processing until the pesto is smooth.

Add the Parmesan cheese to the food processor, then pulse until the cheese is well incorporated. Season the pesto with salt and pepper to taste.

In a large bowl, toss the zoodles with the pesto until they’re well coated.

Serve the zoodles immediately, garnished with cherry tomatoes if desired.

Enjoy this delicious and sustainable Zucchini Noodles with Pesto dish!

Remember, sourcing local, organic produce and cheese not only enhances the taste of your dish but also contributes to sustainable eating.

Per Serving:

  • Calories: 380
  • Fat: 37g (Saturated: 6g)
  • Cholesterol: 8mg
  • Sodium: 180mg
  • Potassium: 420mg
  • Carbohydrates: 7g (Fiber: 2g, Sugars: 3g)
  • Protein: 6g
  • Vitamin A: 20%
  • Vitamin C: 45%
  • Calcium: 15%
  • Iron: 10%

This Zucchini Noodles with Pesto dish is high in healthy fats, thanks to the olive oil, pine nuts, and Parmesan cheese. It also provides a good amount of Vitamin A, Vitamin C, and Calcium.