Bust out your spiralizers, summer is upon us which means abundant zucchini, squash, and cucumbers will be popping up at the farmer’s market and in your local stores for pennies. These summer crops are great for spiralizing and eating raw, or lightly cooked. Toss them with pesto like the one here, or toss them in a simple tomato sauce.
Pesto Zoodles
Ingredients
- 2 cups basil leaves
- Juice of 1 lemon
- 1/3 cup grated parmesan cheese, plus more for garnish
- 1/3 cup toasted pine nuts
- 1/3 cup extra-virgin olive oil
- salt to taste
- 3 zucchini, trimmed
Instructions
- Add basil, lemon juice, parmesan, pine nuts, and oil to a food processor and process until smooth. Taste and season with salt as needed.
- Spiralize zucchini using the spaghetti blade. Cut the zoodles into 6-inch pieces.
- Toss zoodles with pesto just before you serve. Garnish with parmesan.
- 2 cups basil leaves
- Juice of 1 lemon
- 1/3 cup grated parmesan cheese, plus more for garnish
- 1/3 cup toasted pine nuts
- 1/3 cup extra-virgin olive oil
- salt to taste
- 3 zucchini, trimmed