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.