Ingredients
Method
- Combine basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped.
- Slowly drizzle in olive oil and lemon juice while the processor is running until smooth, then season with salt and pepper to taste.
- Spiralize or julienne the zucchinis into thin, noodle-like strands.
- Heat olive oil in a large skillet over medium heat, add zucchini noodles and a pinch of salt, and sauté for 2 to 3 minutes until tender-crisp.
- Remove the skillet from the heat and toss the noodles with pesto, starting with half the quantity and adding more to preference.
- Divide the mixture between plates, garnish with additional Parmesan, basil, and red pepper flakes if desired, and serve immediately.
Nutrition
Notes
Texture Secret: I have learned the hard way that overcooking these noodles leads to a watery mess, so I always pull the skillet off the heat while they still have a slight crunch.